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Fennel, Cucumber, and Hazelnut Salad

This Fennel, Cucumber, and Hazelnut Salad is packed with crunch. This layered salad incorporates different textures and flavors making every bite unbeatable!
Prep Time15 minutes
Course: Salad
Cuisine: French
Keyword: Cucmber, Dinner Salad, Fennel, Fennel Frond, Grey Salt, Hazelnuts, Layered Salad, Lemon, Olive Oil, Side Salad
Servings: 2 servings

Equipment

  • Mandoline Slicer, optional

Ingredients

  • 1 bulb fennel, stalks removed, fronds reserved
  • 1 small cucumber
  • 1 lemon
  • 1 Tbsp sliced hazelnuts
  • 2 Tbsp olive oil
  • Large flake salt, such as Grey salt

Instructions

  • Using a mandoline slicer, carefully slice fennel bulb and cucumber thinly. Alternatively, use a sharp knife to make very thin slices. Place fennel and cucumber in separate bowls.
  • Zest the lemon and then halve it. Use juice of one half of the lemon over both cucumber and fennel. Start with 1 teaspoon of oil in each bowl. Season each lightly with corase salt. Taste, and adjust seasonings to your liking.
  • Layer ingredients on two plates in the following order: sliced fennel, sliced cucumber, fennel fronds, lemon zest, hazelnuts. Continue layering untill all ingredients are gone.
  • Sprinkle lightly with salt and serve.