As we hop over into the Fall Season … so exciting!! … I wanted to stray away from any baking for a little while. Instead, I think I am going to focus on side dishes for a little while. To begin the season off right, my first Fall side dish recipe HAD to include fennel… one of my favorite Fall vegetables. This Marinated Citrus Fennel & Cucumber Salad is a perfect combination of salty and sweet, where the fennel plays a crucial role in harmonizing it all together.
For this recipe, I used Batistini Farms’ Raw Apple Cider Vinegar. Their apple vinegar has a sweeter taste to it, which makes it perfect for baking and salad dressings. I will link it here if you would like to read more on it.
Keep in mind that the servings are a little smaller on this salad recipe, since it is more for a side dish rather than a main dish. It is perfect when served alongside pasta dishes, tacos, and even Italian sausages or bratwurst.
I believe it is time to grab our aprons and begin cooking!!
Marinated Citrus Fennel & Cucumber Salad
- 1 large Fennel Bulb
- 1/2 English Cucumber
- 1 Lemon, juice & zest
- 1/2 cup Raw Apple Cider Vinegar
- Salt & Pepper to taste
- Thinly slice both the fennel and cucumber. Then, toss them in a bowl with the zest and juice of the lemon, and raw apple cider vinegar. Add salt and pepper to taste.
- Place the salad with all liquids into an air-tight container. Set aside in the fridge for at least 30 minutes. Drain the liquids before serving.
Hope you all enjoy this Marinated Fennel & Cucumber Salad as much as we did! Enjoy your evening! xxL
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