Fennel and Radish Salad

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

  • Servings: 4

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.


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