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Lemony radish & fennel salad

Lemony radish & fennel salad

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

This salad makes use of the unique flavours of radishes and their leaves

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal140
fat14g
saturates2g
carbs2g
sugars2g
fibre2g
protein1g
low insalt0.06g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
WATERCRESS

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

Recipe from Good Food magazine, March 2006

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A star rating of 5 out of 5.3 ratings
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