You may have already heard me mention the Earthbound Cook, a cookbook featuring 250 recipes for delicious food and a healthy planet, by Myra Goodman, co-founder of Earthbound Farm. She provides worthwhile eco-tips amongst great recipes, including some on egg labels that I shared earlier.
With a bounty of fresh radishes ready in the garden, this recipe was a perfect pick. The subtle anise flavor of fresh fennel partners perfectly with sweet and tart apple, and the radishes add just a bit of peppery heat. We enjoyed this salad with friends on a night with temps still in the 90s, and it paired perfectly with a chilled rose wine.
- 1 large fennel bulb
- 1/4 c. extra virgin olive oil
- 2 tbls. fresh lemon juice
- 1 tbls. unseasoned rice vinegar
- 1/2 tsp. snipped chives
- 1/4 tsp. salt
- Freshly ground black pepper to taste
- 1 large crisp apple, such as Fuji or Gala, thinly sliced
- 12 large radishes, trimmed and thinly sliced
Both the fennel and apple will discolor after slicing, so toss them with the dressing quickly after prepping. Try for paper thin slices of each. A mandolin would come in handy here, but I used a whole lot of patience instead. :-)
Snip enough of the fennel fronds to measure 1 tbls. Combine the fronds with olive oil, lemon juice, vinegar, chives, 1/4 tsp. salt, and pepper and mix well.
Trim the fennel bulb, cut it in half lengthwise, and thinly slice the halves. Quarter and core the apple and then thinly slice it.
Place the fennel, apple and radish slices in a bowl and toss with vinaigrette. The salad will lose its crunchiness over time, but it can be refrigerated, covered for up to two days.
I shared this post at Fight Back Friday, Monday Mania, Mangia Mondays, Meatless Mondays, Just Another Meatless Monday, Must Try Monday, The Gathering Spot, Sunday Night Salad Night, Fat Tuesday, Hearth and Soul, Frugal Tuesday, Tasty Tuesdays, Tuesdays at the Table, Penny Pinching Party, Frugal Days Sustainable Ways, Health 2day, Whole Food Wednesday, This Chick Cooks, Your Green Resource, It’s a Keeper, Tastetastic Thursday and Keep it Real.