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Fennel & radish salad with lemon & olive oil recipe

A delicious and simple fennel & radish salad with lemon & olive oil
Print Recipe
fennel and radish salad with lemon and olive oil
Prep Time:10 minutes

Ingredients

  • 1 fennel bulb white and pale green parts, fronds reserved
  • 150 grams 5 oz radishes
  • 2 Tbsp 30 ml / 1 fl oz lemon juice, about 1 lemon
  • 5 Tbsp 75 ml / 2½ fl oz extra virgin olive oil
  • 1 tsp Maldon sea salt flakes
  • Plenty of freshly ground black pepper

Instructions

  • Slice the fennel and radishes as thinly as you can, using a mandolin or a food processor with a fine slicing disc.
  • Drop the slices into a bowl of ice-cold water with ice cubes added and leave for 10 minutes to crisp up.
  • Drain well and pat dry.
  • Toss with the lemon juice, olive oil, salt and pepper. Taste and adjust, you may want more lemon or salt.
  • Scatter over the chopped fennel fronds and serve straight away.

Notes

Notes: Dress this at the last minute, as it softens as it stands. Undressed sliced vegetables: keep in ice water in the fridge for up to 4 hours. Leftovers will have lost their crunch but are good folded into a wrap or over pasta.