Salad: United States – Bayou Breeze Cucumber-Fennel Slaw

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

2 English cucumbers, halved lengthwise and thinly sliced
1 small fennel bulb, cored and very thinly shaved
2 tbsp (30 ml) chopped fennel fronds
3 celery ribs, thinly sliced on a bias
1 / 2 small red onion, very thinly sliced
6 pickled okra pods, sliced into 1 / 4-inch (6 mm) coins (optional)
6 radishes, thinly sliced (optional)
1 / 4 cup (15 g) flat-leaf parsley, chopped
1 tbsp (15 ml) fresh dill, chopped
1 tbsp (15 ml) capers, rinsed
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) Creole mustard (or coarse-grain Dijon)
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) honey
1 / 4 tsp cayenne pepper or a few dashes hot sauce
1 / 4 tsp celery seed
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Place the sliced red onion and radishes in a bowl of ice water for 10 minutes to mellow their bite; drain and pat dry.
In a small bowl, whisk together Creole mustard, lemon juice, apple cider vinegar, honey, cayenne, celery seed, and lemon zest. Slowly stream in olive oil while whisking until emulsified. Season with 1/2 teaspoon salt and several grinds of black pepper.
In a large bowl, combine cucumbers, shaved fennel, fennel fronds, celery, drained onion and radishes, pickled okra, parsley, dill, and capers.
Pour the vinaigrette over the vegetables and toss gently to coat. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Chill for 10–15 minutes to let flavors marry. Serve cold alongside the crawfish boil for a crisp, cooling counterpoint to the spice.