This super easy crunchy little stack is an excellent side dish or starter.
Directions
Using a mandolin or slicing very thinly slice the cucumbers and after removing the solid centre of the fennel slice that into rounds as well.
Pour the rice wine vinegar into a bowl. If it's too tart for you, add a teaspoon of sugar and stir well or try mirin vinegar for a sweeter flavour.
Place the fennel and cucumber into the vinegar and let stand for 10-15 minutes to marinate.
Finely chop the dill into pretty pieces.
Make little stacks of cucumber and fennel using the dill to decorate as you go and sprinkle with a little salt as you serve.
Serve with a few slices of orange cut thinly into half circles.
Recipe Note
If you prefer you can use your favourite dressing rather than the vinegar.
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