Make Ahead

Fennel, Celery, and Wilted Radish Salad with Capers in a CitrusĀ Vinaigrette

May 29, 2012
0 Ratings
Author Notes

Local radishes were the inspiration for a salad with crunch. I tried this salad with both a sweeter orange and a tarter pink grapefruit vinaigrette. Both are good. The wilted greens of the radishes adds a nice flavor and I think a nice textural contrast to the crunch of the salad. The fennel adds additional crunch and a nice contrast in flavor to the bite of the radishes. —Bevi

  • Serves 2
  • For the Salad
  • 6 or more larger radishes with greens attached, halved vertically
  • 1/2 fennel bulb (halved vertically) thinly sliced crosswise or use a mandolin
  • a few fennel fronds, chopped
  • 6 stalks celery, sliced thinly on a long diagonal or use a mandolin
  • 2 tablespoons capers
  • For the Citrus Vinaigrette
  • juice of one orange or 1/2 pink grapefruit
  • twice as much olive oil as the amount of liquid from the citrus juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon local honey
  • Dash caper juice
  • Pinch ground black pepper
In This Recipe
  1. Steam the halved radishes in a saucepan with a little water only until the radish greens have wilted. Take off heat immediately, and plunge in an ice bath.
  2. Place the salad ingredients in a serving bowl.
  3. Mix the vinaigrette ingredients well. Pour over the salad and toss. Allow to sit in the refrigerator, and toss occasionally until serving time.

See what other Food52ers are saying.

  • Bevi
  • inpatskitchen
  • JudyH

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.