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
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
This recipe accompanies Rosé: Life Seen Through Pink-Colored Glasses, a look at rosé wine’s range of styles and the foods that sit comfortably alongside it.
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
