Fennel and Radish Salad


  • 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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