Ingrédients (4 portions)

Cucumber 1 large

Sugar 1 tsp

Fennel Bulb 1 sliced

Sour Cream 150 ml

Lemon Juice of 1

White Wine Vinegar 1 tablespoon

Dill 1 bunch

Préparation

Slice the cucumber and place it in a colander with a pinch of salt and sugar for 10 minutes.

Finely slice the fennel.

Mix the sour cream, lemon juice, vinegar, dill, and pepper.

Drain the cucumber, then mix it with the fennel and the dressing.

Refrigerate until the next day in an airtight container.

Notes & Astuces du chef

Recipe based on a real recipe: https://www.bbcgoodfood.com/recipes/cucumber-fennel-salad. Summarized/adapted version for make-ahead dinner; keep dressing separate for delicate salads. Estimated nutrition per serving unless otherwise stated.

COOKING MEALS BOOK

Dîner

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson - min	Repos 60 min	Portions 4
Méthode Stovetop	Origine Autre	Catégorie Dîner	Visibilité Publique

Ingrédients (4 portions)

Cucumber 1 large
Sugar 1 tsp
Fennel Bulb 1 sliced
Sour Cream 150 ml
Lemon Juice of 1
White Wine Vinegar 1 tablespoon
Dill 1 bunch

Préparation

Slice the cucumber and place it in a colander with a pinch of salt and sugar for 10 minutes.
Finely slice the fennel.
Mix the sour cream, lemon juice, vinegar, dill, and pepper.
Drain the cucumber, then mix it with the fennel and the dressing.
Refrigerate until the next day in an airtight container.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

140 kcal

Calories

Protéines

12g

Glucides

Lipides

Fibres

280mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)