| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Fennel bulb; (sometimes called |
|
|
; anise), chopped |
|
|
; (about 2 cups) |
| 1 |
|
Unwaxed cucumber; chopped (about 2 |
|
|
; cups) |
| 1 |
tb |
Minced fresh tarragon leaves |
| 1 1/2 |
ts |
Freshly grated orange zest |
| 1/3 |
c |
Plain yogurt |
| 2 |
tb |
Fresh orange juice |
| 1 |
ts |
Sugar |
INSTRUCTIONS
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 3 1/2 cups.
Gourmet September 1993
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Converted by MM_Buster v2.0l.
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