Lemony radish & fennel salad
This salad makes use of the unique flavours of radishes and their leaves
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Vegetarian, Super healthy
- 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.
Watercress
Using a large handful of watercress or rocket works just as well if the leaves of the radishes have been removed.
Per serving
140 kcalories, protein 1g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0.06 g
Recipe from Good Food magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/1739/
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Ingredients
- 2 bunches leafy breakfast radishes
- 1 unwaxed lemon
- 2 shallots , finely sliced into rings
- 2 fennel bulbs
- 5 tbsp olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Vegetarian, Super healthy
Just 5 ingredients
Ingredients
- 2 bunches leafy breakfast radishes
- 1 unwaxed lemon
- 2 shallots , finely sliced into rings
- 2 fennel bulbs
- 5 tbsp olive oil
Per serving
140 kcalories, protein 1g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0.06 g
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23 January 2012
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