- 2 bunches leafy breakfast radishes
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 unwaxed lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 shallots, finely sliced into rings
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 fennel bulbs
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.
Using a large handful of watercress or rocket works just as well if the leaves of the radishes have been removed.