Best Lemony Radish Fennel Salad Recipes

Radish and Fennel Salad image

Provided by Jamie Oliver

Time 20m

Number Of Ingredients 0

Steps:

The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

Fennel and Radish Salad image

Provided by katie in the UP

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 large fennel bulbs, thinly sliced
1 bunch radish, thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon fresh ground pepper

Steps:

Place sliced fennel and sliced radishes in a bowl of ice water and let stand for 15 minutes, or until very crisp.
Drain and pat dry. Whisk oil and lemon juice and seasonings together. Toss together and let stand for 5 minutes before serving.

Nutrition Facts : Calories 129.1, Fat 11.4, SaturatedFat 1.6, Sodium 435, Carbohydrate 7.1, Fiber 2.9, Sugar 0.2, Protein 1.2

Shaved Radish, Fennel, and Parmesan Salad image

Provided by Martha Stewart

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan

Steps:

Whisk together oil, lemon juice, and mustard and season with salt and pepper.
Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.

Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g