(recipe from Whole Foods Market)
Serves 6.
1 bunch red radishes
3 medium fennel bulbs
Juice and grated zest of 1 lemon
2 Tbsp. olive oil
salt and pepper
Trim roots and stems from the radishes and halve them lengthwise. Slice into thin half-circles. Put the radishes in a medium bowl. Trim feathery fronds from fennel bulbs and reserve for garnish. Cut bulbs in half lengthwise and then into quarters. Remove the tough core at the base of each quarter. Slice each quarter crosswise as thinly as possible. Add to the radishes.
Add the lemon juice and zest, olive oil, and salt and pepper to radishes and fennel. Garnish with reserved fronds and serve.
(A tasty and simple salad, very spare - so you really have to like fennel and radishes. I would recommend eating this pretty soon after making it. I kept it in the fridge and ate it for several days for lunch at work, and, though the taste was still good, the salad got a little watery over time and the radishes kind of bled their color. There was an online comment for this recipe which suggested adding dill, which sounds, and would probably taste, really good.)
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