This salad happened by default as I came home from food shopping without the cucumber that was on my list. I wanted to make a creamy mizeria, a Polish cucumber salad that is so easy, just blended with sour cream and dill, that goes just great with fish dishes. I love this salad, it’s cool and refreshing. But here I was making baked cod in the oven and was craving that creaminess that goes so well with fish. So I looked into the fridge, hoping to find a sad cucumber somewhere but no…a fennel bulb stared back at me…and it made a great stand in for the salad. It was creamy, bright and delicious. I will surely be making it again and I hope you give it a try! Enjoy!
- 1 fennel bulb, thinly sliced and then roughly chopped
- juice of half a lemon
- 2 heaping tablespoons sour cream
- sea salt
Combine everything in one bowl, while you do a happy dance, as this is done in no time. Season to taste and garnish with those pretty fennel fronds and include some in your salad too. Serves about 2-4.