Fennel and Radish Salad
Ingredients
| 1 and 1/2 lb of fennel bulbs | ||
| 2 bunches of radishes, about 30 | ||
| 1/2 cup olive oil | ||
| 3 tbs wine vinegar | ||
| 2 tsp kosher salt | ||
| freshly ground pepper | ||
| 2 tbs parsley chopped | ||
| butter lettuce leaves | ||
| fennel fronds for garnish |
- Trim and slice the fennel very thin. Reserve the fronds for garnish.
- Trim radishes and shred them in a food processor, using the shredding disc.
- Toss the fennel and radishes together.
- In a bowl add the wine vinegar, salt, pepper and whisk in the olive oil.
- Add the vegetables to a bowl drizzle the dressing over.
- Cover and refrigerate for several hours before serving.
- Serve atop lettuce leaves and garnish with parsley and fennel fronds.
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