Fennel, cucumber and buttermilk salad

Name: Fennel cucumber buttermilk salad Mike McEnearney
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 4
Ingredients: 1 tbs extra virgin olive oil; 1/3 cup (55g) almonds, thinly sliced; 1 Lebanese cucumber, thinly sliced (we used a mandoline); 1 fennel, very thinly sliced (we used a mandoline), fronds reserved; 1/3 cup (80ml) buttermilk; 1 1/2 tbs extra virgin olive oil; 1 tsp wholegrain mustard

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by Mike McEnearney

Chef and delicious. columnist

Apr 10, 2018

Light, fresh and flavoursome, this salad from Mike McEnearney ticks all the boxes.

1 tbs extra virgin olive oil
1/3 cup (55g) almonds, thinly sliced
1 Lebanese cucumber, thinly sliced (we used a mandoline)
1 fennel, very thinly sliced (we used a mandoline), fronds reserved

Buttermilk dressing

1/3 cup (80ml) buttermilk
1 1/2 tbs extra virgin olive oil
1 tsp wholegrain mustard

Method

1.

To make the buttermilk dressing, whisk all the ingredients in a bowl until well combined. Set aside.
2.

Heat the oil in a small frypan over medium-high heat. Add almonds and 1/2 tsp salt flakes, and cook, stirring occasionally, for 1-2 minutes or until golden. Drain on paper towel.
3.

Toss almonds, cucumber, fennel and fronds on a large platter. Drizzle with buttermilk dressing to serve.