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Radish and Fennel Salad

To achieve perfect, thin slices of radish, use a mandoline.

  • Servings: 4
Radish and Fennel Salad

Source: Martha Stewart Living, July 2001


  • 1 small head green-leaf lettuce
  • 1 small bunch red radishes, trimmed, cleaned, and thinly sliced
  • 1 small bulb fennel, trimmed, cleaned, and thinly sliced crosswise
  • 1 red onion, thinly sliced crosswise
  • Juice of 1 orange
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • Coarse salt and freshly ground pepper


  1. Tear lettuce leaves into bite-size pieces, and place in a serving bowl with radishes, fennel, and red onion.

  2. Make the dressing: Whisk together orange juice, oil, and dill. Season with salt and pepper. Just before serving, drizzle dressing over salad, and toss.

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