Author Notes
I love salads but often get stuck in ruts, so I search the web for inspiration. I saw a picture of this salad, but there was no recipe included so I decided to do my best at reproducing the image and this is what I came up with, a fresh, crunchy summer salad that is light on the palate and a heavenly combination of sweet and savory. —nycnomad
Ingredients
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6-8
Radishes (Large)
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1
Fennel Bulb
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3 tablespoons
Fresh Dill
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1-2 teaspoons
Sesame Seed (Black)
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2-3 tablespoons
Feta Cheese (Optional)
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1/2
Valencia Orange
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1/2 teaspoon
Honey (Optional)
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1/4 cup
Apple Cider Vinegar
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1/4 cup
Olive Oil
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Salt and Pepper to taste
Directions
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Using a mandolin, shred the fennel and radishes as if you were making a slaw. If you don't have one just julienne the radish an cut the fennel into fine strips and place in a bowl. Discard the stems and frond of the fennel or reserve for another recipe.
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Coarsely chop the dill and add to the radish and fennel mixture.
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Add the sesame seeds and toss into the mixture.
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In a small jar squeeze the juice from 1/2 of an orange. If the oranges are in season they will be sweet enough such that the honey is not necessary.
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To the OJ add the vinegar, olive oil, honey (if using) and salt and pepper. Place a lid on the jar and shake to blend.
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Pour the dressing over the salad and toss lightly until the dressing has been evenly distributed.
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If you like you can top this salad with some crumbled feta. I find a sharp feta works better than a creamy or salty cheese.
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Serve immediately and enjoy.
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