Laptop Fennel And Radish Salad – a delicious recipe with red radishes, red onion, Extra virgin olive oil, pepper, fleur de sel. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Separate fennel tops from bulbs and reserve. Trim the bulbs. See note on slicing below.", "Wash and top off the radishes. Save the tops for ""another use""---like soup). Slice them super thin.", "Peel and thinly slice the onion.", "Combine above ingredients with your clean hands in a large bowl. Drizzle in some peppery flavored extra virgin olive oil (a California oil would be good). Season with salt and pepper.", "Finely chop the fennel tops and sprinkle those over everything.", "A note on slicing: I aim for the thinnest slices possible, so for the fennel and the onion I turn to my mandoline (Robespierre) and for the radish my hand kyocera slicer (Danton). No matter how accurate you are with a sharp knife these are time savers."]
10
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 fennel bulbs with fronds, 1 bunch fat red radishes, 1 red onion, Extra virgin olive oil, and more.
Yes, Laptop Fennel And Radish Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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