Author Notes
One of the first Jamie Oliver recipes I ever tried was his fennel and radish salad with lemon dressing. As much as I enjoyed the salad, I needed to modify the recipe to include more of the summer radishes I love & my favorite go-to dressing. —joella.ashley
Ingredients
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1 pound
Radishes (I use french breakfast radishes)
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2 pounds
Fennel
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1 tablespoon
Whole grain mustard with Guinness stout
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3 tablespoons
Apple cider vinegar
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1/3 cup
Olive oil
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Salt & pepper to taste
Directions
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Slide the radishes using a mandolin & add to a bowl of ice water.
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Trim the top and bottom of the fennel bulbs. Remove and discard any tough outer layers. Reserve fronds. Slice the bulb using a mandolin. Add the sliced fennel to the bowl of ice water and let stand for 15 minutes, or until very crisp. Drain.
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Wisk together mustard, vinegar and olive oil until combined. Taste & add salt and pepper as needed.
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Drizzle dressing over radishes & fennel and toss to coat.
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Add chopped fennel fronds, additional fresh ground pepper to taste.
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Let stand for 5 minutes & toss one additional time just before serving.
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