Fennel, Cucumber, and Tarragon Salsa

Name: Fennel, Cucumber, and Tarragon Salsa
Yield: Makes about 3 1/2 cups
Ingredients: 1 fennel bulb (sometimes called anise), chopped (about 2 cups); 1 unwaxed cucumber, chopped (about 2 cups); 1 tablespoon minced fresh tarragon leaves; 1 1/2 teaspoons freshly grated orange zest; 1/3 cup plain yogurt; 2 tablespoons fresh orange juice; 1 teaspoon sugar

August 20, 2004

Can be prepared in 45 minutes or less but requires additional unattended time.

Recipe information

Yield
Makes about 3 1/2 cups

Ingredients

1 fennel bulb (sometimes called anise), chopped (about 2 cups)

1 unwaxed cucumber, chopped (about 2 cups)

1 tablespoon minced fresh tarragon leaves

1 1/2 teaspoons freshly grated orange zest

1/3 cup plain yogurt

2 tablespoons fresh orange juice

1 teaspoon sugar

Preparation

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.