This recipe is an accompaniment for Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish.
Cooks' notes:
·Relish can be made 1 day ahead (though color will not be quite as bright) and chilled, covered. Bring to room temperature before serving.
·These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
Recipe information
Total Time
40 minutes
Yield
Makes about 4 cups
Ingredients
1 pound fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped
1 pound seedless cucumbers (see cooks' note, below), halved lengthwise, cored, and cut into 1/4-inch dice
6 tablespoons cider vinegar, or to taste
2 tablespoons finely chopped shallot
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt, or to taste
Preparation
Stir together all ingredients in a bowl and let stand 15 minutes.
