Fennel and radishes are a crunchy match made in heaven.
There is a whole lot of crunch in this salad. The key to a great eating time is to slice both the fennel and the radishes very thinly. If you have a kitchen mandoline, this is the time to haul it out; if you don’t, know that a sharp knife and a steady hand will do a fine job.
- 1 bulb fennel
- 2 teaspoons fresh lemon juice
- 6 radishes
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Leaves from 6 sprigs flat-leaf parsley
- Trim the fennel bulb. Cut it in half lengthwise, set them cut-side down and slice each half into super thin slices. Put the fennel in a large salad bowl. Drizzle with the lemon juice and toss to coat (this will keep the fennel from browning and slightly soften it while you slice the radishes).
- Trim the radishes and slice them as thinly—or even thinner—as you did the fennel. Add them to the fennel and toss to combine. Drizzle with the olive oil and toss again. Season to taste with salt and pepper.
- Roughly chop the parsley. Add about 2/3 of it to the salad and toss to combine. Add the rest of the parsley on top as a garnish. Serve more or less immediately.