Food & Cooking Recipes Salad Recipes Shaved Radish, Fennel, and Parmesan Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together. Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons whole-grain mustard Coarse salt and ground black pepper 1 bulb fennel, cored and thinly sliced, plus ¼ cup fronds 5 radishes, thinly sliced 3 tablespoons freshly shaved Parmesan Directions Whisk together oil, lemon juice, and mustard and season with salt and pepper. Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds. Rate it Print