Toasting caraway seeds brings out their flavor in this crunchy, refreshing gluten free salad recipe. But no amount of toasting will help if the seeds have been in the back of your spice rack for ten years. Fresh is best. If you don’t love caraway, skip the seeds.
Cucumber Radish Salad
- 6 Persian cucumbers or 2 large peeled cucumbers, thinly sliced
- 6 radishes, thinly sliced
- 1 fennel bulb, trimmed and thinly sliced, reserving chopped fronds, for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 teaspoon caraway seeds
- 3 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons chopped fresh dill
In a colander, combine the cucumbers, radishes, fennel bulb, salt, and sugar. Toss until very well combined. Let drain into the sink or a bowl for 15 minutes, firmly pushing down on the vegetables every few minutes to release more of their liquid.
In a dry skillet, toast the caraway seeds over medium-high heat until fragrant and slightly darker, about 30 seconds (watch carefully; this happens fast). Transfer to a small bowl to cool. Once cool, rub the seeds between your fingers to crush them slightly.
In a large bowl, whisk together the vinegar, olive oil, caraway seeds, and dill. Add the cucumbers, radishes, and fennel bulb. Toss well with the dressing. Transfer to a serving platter and garnish with the reserved fennel fronds.
Photography Chelsea McNamara