Fennel and Radish Salad
"This recipe is from Jamie Oliver's Naked Chef. Posted for the Zaar World Tour 2005"
photo by ColoradoCooking
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 large fennel bulbs, thinly sliced
- 1 bunch radish, thinly sliced
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
directions
- Place sliced fennel and sliced radishes in a bowl of ice water and let stand for 15 minutes, or until very crisp.
- Drain and pat dry. Whisk oil and lemon juice and seasonings together. Toss together and let stand for 5 minutes before serving.
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Reviews
-
I made as written but it was missing something. Maybe hot sauce or fresh dill. I don’t know if I’d make again. -
Tweaks
-
I made this again last night because I had more radishes and fennel to use up. I used equal parts of olive oil and lemon juice, a couple dashes of hot sauce and fresh dill from my garden with salt & pepper. DO NOT soak in ice water. I thought that sounded crazy the first time. There is no reason and the vegetables are crisp naturally! Plus you lose flavor soaking! It was much better. I’ll give this 4 out of 5 stars. Still, better fennel recipes out there to be made!
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0
