Shaved Fennel and Radish Salad
This is a simple yet very elegant, crisp and refreshing salad. It’s also quick and easy to prepare. I particularly like to serve this alongside grilled or roasted fish or as part of a vegetarian feast.
Shaved Fennel and Radish Salad
This Shaved Fennel and Radish Salad is crisp, refreshing, and easy to prepare. It pairs beautifully with grilled fish or a vegetarian spread, featuring thinly sliced fennel and radishes topped with feta, dill, and a zesty lemon vinaigrette.
Ingredients
- 4 medium fennel bulbs, very thinly sliced, lengthwise, on a mandoline if possible
- 10 radishes, ends trimmed then thinly sliced
- 4 ounces feta, crumbled
- 2 tablespoons dill, finely chopped
- Salt and pepper
For the Vinaigrette
- ¼ cup olive oil
- Zest and juice of 1 lemon
- 2 teaspoons white wine vinegar, or champagne vinegar
Instructions
- Place the fennel slices, side by side in a concentric pattern, on a large serving platter. You will not use all of the slices to cover the platter. Add any remaining fennel slices to the center of the platter. Arrange the radishes on top of the fennel. Scatter the feta and dill over the top. Season with salt and pepper.
- In a small bowl, whisk the vinaigrette ingredients together to form a smooth emulsion. Pour the vinaigrette over the salad when ready to serve.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 225mg | Potassium: 516mg | Fiber: 4g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 1mg
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