Fennel, cucumber, and tarragon salsa

1 servings

Ingredients

Quantity Ingredient
1 Fennel bulb; (sometimes called
; anise), chopped
; (about 2 cups)
1 Unwaxed cucumber; chopped (about 2
; cups)
1 tablespoon Minced fresh tarragon leaves
1½ teaspoon Freshly grated orange zest
⅓ cup Plain yogurt
2 tablespoons Fresh orange juice
1 teaspoon Sugar

Directions

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 3½ cups.

Gourmet September 1993

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