Polish · Vegetarian
Cucumber & fennel salad
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Method
- 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.
Cooking notes
Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Recipe video
Cucumber & fennel salad
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OpenCooking time
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OpenPan size
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OpenIngredient density
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OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
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Go deeper
Where this recipe sits in the wider tradition.
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