No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fennel and Radish Salad

This side is good with grilled or broiled salmon or sea bass, or roasted chicken.

  • Servings: 4
Fennel and Radish Salad

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 medium fennel bulbs (1 1/4 pounds), thinly sliced
  • 4 radishes, trimmed and thinly sliced
  • 2 tablespoons capers, drained and rinsed
  • Fennel fronds, if desired


  1. In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.

  2. Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

Reviews (0)

Related Topics