Name: Cucumber-Watercress Relish
Yield: Makes 6 servings
Ingredients: 2 teaspoons yellow mustard seeds; 3/4 teaspoon fennel seeds; 1/4 cup white wine vinegar; 2 tablespoons olive oil; 1 tablespoon sugar; 2 1/4 cups 1/4-inch pieces unpeeled seeded English hothouse cucumber; 1 cup chopped red onion; 1/2 cup coarsely chopped watercress

The cool flavors in this relish would be great with tuna or shrimp.

Recipe information

Yield
Makes 6 servings

Ingredients

2 teaspoons yellow mustard seeds

3/4 teaspoon fennel seeds

1/4 cup white wine vinegar

2 tablespoons olive oil

1 tablespoon sugar

2 1/4 cups 1/4-inch pieces unpeeled seeded English hothouse cucumber

1 cup chopped red onion

1/2 cup coarsely chopped watercress

Preparation

Stir mustard and fennel seeds in small skillet over medium-high heat until mustard seeds begin to pop, about 2 minutes. Transfer to medium glass bowl. Whisk in vinegar, oil and sugar. Add cucumber and onion; toss to combine. Season with salt and pepper. Let stand at room temperature 30 minutes, stirring occasionally. (Can be made 4 hours ahead. Cover; chill.) Mix watercress into relish and serve.

TagsCondiment Cucumber Vegetable Red Onion Onion Root Vegetable Watercress Leafy Greens Vegan Vegetarian Nut Free Gluten Free Dairy Free Easy Bon Appétit

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