Fennel And Cucumber Relish Recipes

CUCUMBER FENNEL SALAD

Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL-OLIVE RELISH

Fennel-Olive Relish image

This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

1/2 small fennel bulb, cored and finely diced (about 1 cup)
10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
1/4 cup finely diced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 dried chile de arbol, stemmed and crumbled
Coarse salt

Steps:

Combine first seven ingredients in a bowl. Season with salt.

FENNEL AND CUCUMBER RELISH

Fennel and Cucumber Relish image

Here is another recipe for fennel lovers from the June 2002 issue of Gourmet Magazine. Cooking time is marinating time. The relish can be made a day ahead and stored covered in the refrigerator (although the colour will not be quite as bright). Bring to room temperature before serving. I suggest serving this with grilled salmon or chicken.

Provided by Chef Regina V. Smith

Categories Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 fennel bulb, about 1 pound, stalks discarded and bulb finely chopped
1 lb English seedless cucumber, halved lengthwise, cored and cut into 1/4 inch dice
6 tablespoons cider vinegar (to taste)
2 tablespoons shallots, finely chopped
1 1/2 tablespoons fresh dill, chopped
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt (to taste)

Steps:

Stir together all ingredients in a bowl and let stand 15 minutes.

Nutrition Facts : Calories 100.8, Fat 5.3, SaturatedFat 0.7, Sodium 179.9, Carbohydrate 12.6, Fiber 2.4, Sugar 5.1, Protein 1.6

FENNEL CUCUMBER RELISH

Fennel Cucumber Relish image

Categories Condiment/Spread Salad Vegetable Side No-Cook Picnic Quick & Easy Vinegar Fennel Cucumber Summer Shallot Dill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

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

Steps:

Stir together all ingredients in a bowl and let stand 15 minutes.

FENNEL AND CUCUMBER SALAD

Fennel and Cucumber Salad image

Make and share this Fennel and Cucumber Salad recipe from Food.com.

Provided by Miraklegirl

Categories Vegetable

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fennel, julienned
10 small radishes, sliced
3 small cucumbers, cubed
1/4 cup olive oil
2 lemons, juice of
1/2 teaspoon of fresh mint, chopped
salt and pepper
1/2 teaspoon chives, chopped

Steps:

Toss fennel, radishes, and cucumber.
Whisk oil and lemon together.
Add mint, salt and pepper and whisk again.
Pour dressing over vegetables and toss.
Serve well chilled.

GRILLED BRINED SALMON AND EGGPLANT WITH FENNEL CUCUMBER RELISH

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish image

Categories Fish Vegetable Salmon Summer Brine Grill/Barbecue Dill Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

7 1/2 cups water
3 cups packed light brown sugar (from two 1-lb boxes)
1 1/2 cups kosher salt
1/2 cup plus 2 tablespoons granulated sugar
1 cup chopped fresh dill
8 (6- to 8-oz) pieces salmon fillet with skin
2 lb small eggplants, cut diagonally into 1/3-inch-thick slices
2 tablespoons olive oil
Accompaniment: fennel cucumber relish
Special Equipment
a 1-lb weight such as a soup can

Steps:

Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.
Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed). Marinate eggplant at room temperature 30 minutes. (Do not brine salmon or eggplant longer than indicated or they will be too salty.)
Prepare charcoal or gas grill for cooking.
Remove salmon from brine and pat dry, discarding brine. Remove eggplant from brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to taste in a bowl.
When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total. Transfer to a platter with tongs and keep warm, covered.
When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.
Serve salmon over eggplant.

FENNEL AND CUCUMBER SALAD

Fennel and Cucumber Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

Steps:

Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

FENNEL AND OLIVE RELISH

Fennel and Olive Relish image

Categories Condiment/Spread Olive Fennel Fall Winter Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

2 fennel bulbs with fronds (sometimes labeled "anise"; 1 1/2 lb total)
1/2 cup pitted Kalamata olives
1/2 teaspoon finely grated fresh orange zest
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.

More about "fennel and cucumber relish recipes"

GRATED FENNEL RELISH RECIPE – FOOD IN JARS

2013-06-12 Prepare a boiling water bath canner and 4 pint jars. Place lids in a small saucepan and bring to a gentle simmer. Shred the fennel in a food processor or on a box grater. Finely mince onion (a food processor is easiest, …
From foodinjars.com

See details

CUCUMBER-FENNEL QUICK PICKLES RECIPE - CHATELAINE.COM

Toss sliced cucumbers in a colander with 1 tbsp coarse salt. Set aside. Make vinegar mixture by whisking vinegar and sugar in a saucepan over medium-high until sugar dissolves.
From chatelaine.com

See details

SLICED-TOMATO SALAD WITH DILL PICKLE RELISH VINAIGRETTE RECIPE

2021-07-14 ⅓ cup dill pickle relish. 1 tablespoon fresh lemon juice (from 1 lemon) 1 teaspoon honey. ½ teaspoon smoked paprika. ¼ teaspoon kosher salt. ¼ teaspoon black pepper. 1 ½ …
From realsimple.com

See details

FENNEL AND CUCUMBER SALAD - JAMIE GELLER

2012-03-25 Preparation. 1. Combine the fennel, radishes, cucumbers and shallots in a salad bowl. 2. To make the dressing, shake the ingredients together in a mason jar. Pour over the …
From jamiegeller.com

See details

BEST FENNEL COCKTAIL RECIPE - HOW TO MAKE CUCUMBER-FENNEL FIZZ

2011-05-30 Directions. Skin cucumber, cut into 4 chunks, and toss into blender. Add lime juice, apple cider vinegar, ice, and 1-inch fresh fennel. Add gin if using. Blend until smooth and …
From food52.com

See details

FENNEL, APPLE & ONION RELISH – NOT EATING OUT IN NEW YORK

Fennel, Apple & Onion Relish(makes 1 pint) Heat the oil over medium-low heat in a saucepan. Add the fennel, along with the salt. Cook over low heat, stirring occasionally, 10-15 minutes, …
From noteatingoutinny.com

See details

FENNEL RELISH – EDIBLE BERKSHIRES

Use a chef’s knife, mandolin or food processor with a slicing attachment to slice the bulb very thinly—1/8-inch slices or thinner are best. Slice the onion and red bell peppers into 1/8- inch …
From edibleberkshires.com

See details

FENNEL CUCUMBER RELISH RECIPE | EPICURIOUS.COM | CUCUMBER RELISH ...

Jul 18, 2019 - This recipe is an accompaniment for Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish. ... 2019 - This recipe is an accompaniment for Grilled Brined …
From pinterest.com

See details

FENNEL AND CUCUMBER RELISH RECIPE - EASY RECIPES

INGREDIENTS Nutrition 1 fennel bulb, about 1 pound, stalks discarded and bulb finely chopped 1 lb English seedless cucumber, halved lengthwise, cored and cut into 1/4 inch dice 6 …
From recipegoulash.cc

See details

CUCUMBER AND FENNEL RECIPES - SUPERCOOK

browse 220 cucumber and fennel recipes collected from the top recipe websites in the world. SuperCook English. العربية ... fennel lemon olive oil garlic extra virgin olive oil radish ...
From supercook.com

See details

FENNEL AND CUCUMBER RELISH - PLAIN.RECIPES

Ingredients. 1 fennel bulb, about 1 pound, stalks discarded and bulb finely chopped; 1 lb English seedless cucumber, halved lengthwise, cored and cut into 1/4 inch dice
From plain.recipes

See details

CUCUMBER-FENNEL RELISH FOR FISH — EDIBLE BOSTON

2018-06-14 Photo by Michael Piazza / Styled by Catrine Kelty This versatile, raw relish is assertively sour from both lemon and cider vinegar, so it’s the perfect foil for grilled or roasted …
From edibleboston.com

See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #sauces #condiments-etc #vegetables #easy #salsas #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #garnishes #low-in-something #3-steps-or-less