Description
This salad is staple in our house.
Ingredients
Scale
- 2 fennel bulbs, washed with tops removed*
- 1 small bunch radishes (6 to 8), washed
- 1 small bunch parsley chopped
- 2 large lemons
- A few tablespoons of good quality extra virgin olive oil
- Salt and pepper to taste
- Some optional extras include olives, sliced blood orange or grapefruit, or shaved parmesan. You can add a protein if you want to turn it into a meal. Lemon balsamic vinegar also works nice in this salad.
Instructions
- Cut the bulbs in half and remove the core by making a triangular cut (see picture). You can hand slice your fennel slaw the slicing the bulbs crosswise as thinly as possible). I prefer to use my food processor (use the slicing attachment) or a mandoline.
- Cut the ends of the radishes. Slice them as thin as possible using your food processor or mandolin.
- Combine the sliced fennel and radish in a large bowl. Sprinkle with lemon zest. Squeeze juice of lemon over the salad and toss. Let sit for 5 minutes.
- Drizzle olive oil over mixture. Sprinkle desired amount of parsley over salad and toss. Season with sea salt and fresh ground black pepper.
Notes
- You can reserve the fennel tops (the stalks) for making soup stock
- Swap the parsley for mint if you are adding citrus slices
Keywords: fennel, radish, salad, slaw, herbs