Sunday, September 9, 2007

Cucumber Fennel Raita

I called my friend Leslie Satin for a consult before setting out to make up a raita recipe. She makes a wonderful coconut banana raita, so I knew she'd have good advice about how to proceed. This came out terrific -- cool and refreshing against the spice-rubbed fish.

1 cup Greek yogurt, stirred
1/2 of a medium cucumber, peeled, seeded and chopped into tiny dice
1/4 cup fennel, chopped into tiny dice
1/8 cup chopped fresh cilantro
1/2 garlic clove, mashed into a paste
kosher salt, to taste

Combine all ingredients. Serves two as an accompaniment.


  1. So, in this section entitled "sauces" I feel that there is a marked dearth of salad dressings that are both tasty and healthy.


  2. Bill -- (It could only be you!) OK, OK, I'll post the vinaigrette recipe. I've been meaning to get to it.