cucumber fennel salad

August 22, 2013 • Nancy Wolfson-Moche

This cool crunchy salad was refreshing on a humid New York morning.

IMG_4023                                      serves 4

INgredients

3 medium sized cucumbers

1/4 medium to large fennel bulb

1 teaspoon brown rice syrup

4 Tablespoons brown rice vinegar

fine sea salt to taste

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Process  

Slice the cucumbers into paper-thin rounds.

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Place them in 4 individual bowls.  Slice the fennel from the bottom (where roots are) into round discs.

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Cut the discs into thin matchsticks and place them on top of the cukes in the bowl.

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Whisk the dressing: pour the brown rice syrup into a bowl. Add the brown rice vinegar slowly, whisking as you do.

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Pour the dressing over each individual salad.

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Add a pinch of sea salt on each, to taste.

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©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.