The Best Fennel & Radish Salad With Lemon & Olive Oil

I’m posting this recipe again because seriously I can’t get enough of it. It has now become a weekly thing in my house. It’s hard to believe that a couple of years ago I wouldn’t say I liked fennel and found the liquorice aniseed flavour intolerable.

Now I crunch my way through bulb after bulb adding a variety of things on the side. I love to stuff this salad into toasted whole wheat pitas with leftover grilled salmon or roast chicken. I pile it onto open sandwiches with seed bread and hummus. It pretty much goes with most things. It’s delicious with raw or cooked fish and grilled chicken. The other day I turned it into a stunning slaw by adding shredded cabbage and a dollop of my easy homemade mayonnaise.

Super healthy fresh, citrussy and packed with flavour and crunch.

How to make fennel and radish salad with lemon

It’s a Jamie Oliver recipe and there are a few things you need to do to ensure it is a success:

Slice the vegetables as thinly as you can. If you want to take ALL the effort out of the prep and make it in under 5 minutes, use a food processor with a very fine slice setting. Alternatively, use a mandolin.

To make the vegetables extra crunchy, soak them in a bowl of ice-cold water with ice cubes added. This transforms them into the crispest texture that will have you crunching your way through this salad with much glee. Do all of this immediately before you want to serve this salad.

I also whip out the finest extra virgin olive oil I have available. Because it is such an important component of this salad you want to use the best.

You are working on a ratio of 2:1 fennel to radish and then add the dressing ingredients to your taste. You may want it more lemony or you may like more salt. I only use Maldon salt. It is by far my favourite salt ever.

I now also use a little of the fennel stalk above the bulb, and the light green part. When sliced finely it’s delicious. I also like to finely chop up a small handful of the leaves to decorate and flavour my salad.

Recipe – serves 4 (adapted from Jamie Oliver)

Fennel & radish salad with lemon & olive oil recipe

A delicious and simple fennel & radish salad with lemon & olive oil

Print Recipe

Prep Time:10 minutes mins

Ingredients

• 1 large fennel bulb white and light green parts only
• 150 g radishes
• 1 – 2 Tbsp lemon juice 1 lemon more or less
• 4 – 5 Tbsp olive oil
• 1 teaspoon Maldon salt
• lots of freshly ground black pepper

Instructions

• Slice the fennel and radishes very thinly using a food processor or a mandolin. Plunge in a bowl of iced water to crisp it up further. Drain and spin in a lettuce spinner.
• When you are ready to serve toss the vegetables with olive oil, and lemon juice and season well with the salt and pepper. Adjust to taste.
• Dish up on a serving plate or platter and serve immediately.

Notes

This salad will wilt and soften after it has been mad so its best to dress it and serv it immediately after it has been made. 

A few of my other salads with fennel:

Fennel, radish and mint salad with lemon and ricotta

Fennel, tuna, avocado & orange salad

Panzanella salad with white anchovies & fennel

New potato salad with fennel and radish

Moroccan carrot and fennel salad with sultanas and pistachios

Avocado and orange salad with fennel

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