Cucumber And Fennel Salad With A Chinese Vinaigrette

• For the salad
• 4 small Persian cucumbers, very thinly sliced by hand or with a mandolin
• 1 teaspoon sea salt
• 1 fennel bulb, quartered, and then sliced very thinly with a mandolin
• 1 tablespoon fennel fronds, chopped
• For the vinaigrette
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon red pepper flakes
• 3 tablespoons rice vinegar
• 2 teaspoons sugar

1. Place the sliced cucumbers in a sieve and salt them. Allow them to sit and drain for an hour. Pat dry.
2. Heat the sesame oil in a small pan over medium heat. When the oil is hot, add the red pepper flakes. Stir for about a minute, and remove from the heat.
3. Stir together the rice vinegar and the sugar, until the sugar is dissolved. Add the sesame oil. Blend thoroughly
4. Place the cucumbers and fennel in a bowl. Add the vinaigrette and stir well. Place in the refrigerator and chill, stirring often.
5. Serve as a side and enjoy.

salad, cucumbers, salt, fennel bulb, fennel, vinaigrette, sesame oil, red pepper, rice vinegar, sugar

Taken from food52.com/recipes/21383-cucumber-and-fennel-salad-with-a-chinese-vinaigrette (may not work)