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.
Ingredients
- 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
Directions
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.
Absolutely perfect.
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.
The subject of this week’s Food on Friday is Salad. It would be great if you linked this in. This is the link . I found this through It’s A Keeper.
Thanks for stopping by, Carole. I’d be happy to share my deliciousness!
Oooh, thank you for linking in so quickly. If you pop back in a while there should be a nice collection of salad ideas.
For nearly two years we ate TONS and TONS of green salads, and got completely burned out on them. Now I have trouble getting any fresh raw vegetables into our diet, but this looks really good. I should try it. Thanks for linking up to Healthy 2Day Wednesday! Hope to see you again this Wednesday.
Glad I could provide a little inspiration, and I have to say, it’s really delicious and super easy.
This looks so terrific! I have to try it out!
Hooray! I love that it uses two ingredients I never know what to do with: fennel and radishes.
I love the flavours in this and the wonderful crisp textures as well. What a wonderful salad!
Thanks; it’s definitely one of my new favs!
This would be so crunchy! Found you via Beyond the Peel’s Keep it Real Thursday. I linked in bacon and scrambled egg rolls. Have a super week.
What a great combo of flavors, refreshing, crisp and delicious! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.
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Wow! That looks so tasty! I love the idea of adding radishes to the salad, especially since I have more than I can eat popping up in my garden right now!
Thanks for sharing
I did too, and had to go searching for some way I could use them in mass. I also have a jar of quick-pickled radishes going now.
I am going to share this w my sister in law. She’s always looking for good vegetarian recipes! Thanks so much for sharing at Must Try Monday!
Thanks, Carrie; I hope she enjoys as much as we did!