Fennel, cucumber, and tarragon salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fennel bulb; (sometimes called | |
| ; anise), chopped | ||
| ; (about 2 cups) | ||
| 1 | Unwaxed cucumber; chopped (about 2 | |
| ; cups) | ||
| 1 | tablespoon | Minced fresh tarragon leaves |
| 1½ | teaspoon | Freshly grated orange zest |
| ⅓ | cup | Plain yogurt |
| 2 | tablespoons | Fresh orange juice |
| 1 | teaspoon | Sugar |
Directions
In a bowl stir together the fennel, the cucumber, the tarragon, the zest, the yogurt, the orange juice, the sugar, and salt to taste. Chill the salsa, covered, for at least 30 minutes and up to 1 hour. Serve the salsa with grilled seafood.
Makes about 3½ cups.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.