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Salads | |
1 large (about 1/2 pound) bulb fennel 1 tablespoon very finely chopped fennel fronds 4 to 5 large red radishes, cut into julienne 2 tablespoons freshly squeezed lemon juice 1/3 cup extra-virgin olive oil Sea salt and freshly ground black pepper | |
Trim the stalks and cut the fennel bulb in half lengthwise. Using a mandoline, cut the halves crosswise into very thin slices. Put them in a medium, nonreactive bowl and add the fennel fronds, radishes, lemon juice, and olive oil and toss well. Season to taste with salt and pepper and toss again. Cover and refrigerate for at least 3 hours and up to 1 day before serving. | |
Good | |
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