Fennel and Radish Salad with Lemon Dressing

1. 1

   Trim the top and bottom of the fennel bulbs, reserving the excess stalks from the top for another use.

2. 2

   Remove and discard any tough outer layers.

3. 3

   Cut the bulbs in half lengthwise and very thinly slice them crosswise.

4. 4

   Add the sliced fennel and radishes to a bowl of ice water and let stand for 15 minutes, or until very crisp.

5. 5

   Meanwhile, in a small bowl, whisk the extra-virgin olive oil with the lemon juice, salt and pepper.

6. 6

   Drain the fennel and radishes and pat dry.

7. 7

   In a bowl, toss the fennel and radishes with the dressing and let stand for 5 minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.