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

By Bevi
May 29, 2012
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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
  • dashes caper juice
  • pinches ground black pepper
  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.

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