RADISH AND FENNEL SALAD

RADISH AND FENNEL SALAD image

Yield Serves 4-6

Number Of Ingredients 6

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2 parts fennel to 1 part radish
For the dressing, mix together the following:
2 tablesoons lemon juice
5 tablespoons of your best olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper

Steps:

Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb and remove the outside leaves if they seem a bit tough. Cut 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 with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.