Cucumber and Fennel With Orange-Mint Dressing

Recipe Ingredients

		Salad
1		Cucumber - peeled, halved, - seeded and diced
1		Fennel bulb - trimmed and (small)
		Finely slivered
1		Granny smith apple - cored, - quartered and sliced
2 teaspoons	10ml	Lemon juice
2 tablespoons	30ml	Walnuts - chopped and toasted
		Vinaigrette
2 tablespoons	30ml	Orange juice
2 tablespoons	30ml	Walnut oil
1 tablespoon	15ml	Fresh mint
1 tablespoon	15ml	Cilantro - chopped
1/8 teaspoon	0.6ml	Paprika - sweet or hot
		Salt and pepper

Recipe Instructions

SALAD: Combine salad ingredients, except walnuts, in a serving bowl and gently mix.

VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt and pepper and pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving and garnish with toasted nuts.

Yamuna Devi, "Yamuna's Table"

Source:
Served at Hotel Del Coronado in California

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