Cucumber & fennel salad
This Polish salad balances sharp vinegar and bright lemon with a touch of sugar, creating the sour-sweet profile that defines Eastern European vegetable dishes. The fennel bulb adds an unexpected anise note that plays beautifully against cooling sour cream, while fresh dill reinforces the garden simplicity. The key is slicing cucumbers thin enough to absorb the dressing quickly, a technique that transforms raw vegetables into something silky and integrated rather than merely dressed.
Instructions
step 1 Put cucumber in a sieve.
Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins.
Add fennel. step 2 Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix..
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