Agretti, fennel & cucumber salad

Name: Agretti, fennel & cucumber salad
Ingredients: ¼ small-medium cucumber; A handful of agretti; A few pinches of fennel tops; 20 capers; 16 cherry tomatoes on-the-vine; Honey mustard dressing

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

A fresh cool salad that goes with just about anything – ham and other cold meats, smoked mackerel and especially with baked trout. Dill works well in place of fennel too.

Ingredients

¼ small-medium cucumber
A handful of agretti
A few pinches of

Gluten-free
Vegetarian
September
Summer
August
July

Method

Peel the cucumber, and then use the peeler to cut the pale flesh into strips. If the agretti is less than succulent, blanch it in boiling water for a minute or so, then plunge it into cold water and drain it when cool.

Mix the cucumber strips, agretti and fennel tops together and sprinkle over the capers. Place the cherry tomatoes on top and dress with honey mustard dressing.