Using a large handful of watercress or rocket works just as well if the leaves of the radishes have been removed.
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.