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Vegetarian appetizer or aspect dish for grilled meat, the cucumber and fennel salad is enriched with a diced cheese.
Aspect dish For four individuals
300 g of fennel
300 g of cucumbers
180 g of plain yogurt
2 tablespoons of white wine vinegar
1 bunch of chervil
½ bunch of parsley
½ bunch of dill
salt
pepper
100 g of taleggio cheese
Preparation:
approx. 20 minutes
Lower the fennel into skinny slices. Peel the cucumbers to style. Halve them lengthwise and slice them skinny.
Combine the yoghurt with vinegar. Put aside 1/three of the fragrant herbs. Finely chop the remaining ones and add them to the yoghurt. Season with salt and pepper. Combine the sauce with the greens and serve. Lower the taleggio cheese into cubes and distribute it on plates. Full with the chopped herbs put aside. You may be interested to read about the Cucumber cold soup recipe/ Cold gin soup recipe/ Cauliflower meatballs recipe/ Gazpacho of radishes recipe.