Grilled Cucumbers
INGREDIENTS
8 lebanese cucumbers
1 piece of fennel, fronds reserved
1 tsp garlic, chopped
2 tbsp Chuck Hughes White Balsamic Vinegar
2 tbsp Chuck Hughes Olive Oil
2 tbsp fresh dill, chopped
1 piece of fennel, fronds reserved
1 tsp garlic, chopped
2 tbsp Chuck Hughes White Balsamic Vinegar
2 tbsp Chuck Hughes Olive Oil
2 tbsp fresh dill, chopped
INSTRUCTIONS
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1. Cut 6 cucumbers in half lengthwise and season with salt and pepper.
2. Take half the fennel, remove core and dice.
3. Take reserved 2 cucumbers and dice similar size as fennel.
4. Grill the halved cucumber over medium high heat for 1-2 minutes per side.
5. While the cucumber is grilling, mix together diced fennel, cucumber, garlic, white balsamic, olive oil, and chopped dill. Season accordingly.
6. Plate the grilled cucumber and top with fennel mixture.
7. Top everything with reserved fennel fronds and serve.
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