Fennel, Cucumber & Red Onion Salad - cooking recipe

Ingredients

2 fennel bulbs
1 large red onion
1/2 cucumber
4 tablespoons cider vinegar
7 tablespoons extra virgin olive oil
1 tablespoon dill, chopped
fresh ground black pepper

Preparation

Trim the base of the fennel and remove the leafy green tops.
Using a mandolin or food processor slice very finely and place in a large bowl.
Skin the red onion and slice finely as above. Add to the fennel.
Cut the cucumber in half lengthways and remove the seeds with a small spoon.
Slice finely using a peeler and add to the fennel and onion.
Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
To serve, arrange on a large plate and spoon over the remainder of the olive oil.