Crispy Salad with White Cheese Dip

Cook: 25 min
Servings: 4

Ingredients

8 red onions
0.5 dl vinegar
1 dl sugar
1.5 dl water
1 cucumber
1 fennel (250 g)
1 can black bean
0.5 dl chopped mint

Cheese dip:

200 g Apetina® Classic creamy block
1 dl greek yoghurt

Twist

Add your favourite spices or some chilli, if you wish a spicier dip.

Serving

A great side for grilled or fried fish.

Fresh cucumber and fennel salad served with a smooth white cheese dip.

Peel the red onion. In a pot bring vinegar, sugar and water to a boil. Add the onions and cook them on low heat until softened for approx 8-10 minutes. Let the onions cool in the vinegar mixture. Cut the cucumber in half, remove the seeds and cut into thin slices. Cut the fennel thinly, preferably using a mandoline. Place the fennel in cold water to keep its crispyness. Drain the beans, rinse them under cold water, then drain again. Mix cheese and yoghurt into a smooth cream. Mix the cucumber, fennel and beans with 2 tablespoons of vinegar from the onions. Add mint and pickled onions before serving.

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