I have been wanting to figure out how to make new and exciting salads for myself, seeing as how I'm bored with the usual greens, tomatoes, green onions, carrots...blah, blah, blah. Martha Stewart must have read my mind when she put together the ideas in issue 83 of Everyday Food!!! One of the fabulous salads featured was a fennel and radish salad that sounded like exactly what I have been looking for. I whipped it up and found that although it was tasty...it needed more zip...so I added some white balsamic vinegar and it was GENIUS! Enjoy this tasty, crunchy salad alongside a roast chicken hot out of the oven and you'll know that summer is on its way!
Fennel and Radish Salad
1 tbsp fresh lemon juice
1 tbsp white-wine vinegar
1/4 c. extra-virgin olive oil
salt and pepper to taste
2 medium fennel bulbs, thinly sliced
4 radishes, thinly sliced
2 tbsp capers, drained and rinsed
White balsamic vinegar to taste
1. In a medium bowl, whisk together lemon juice, white-wine vinegar, and olive oil. Season with salt and pepper.
2. Add fennel bulbs, radishes and capers to the bowl. Toss to combine.
3. Sprinkle white balsamic over salad, about 1 tsp at a time, tasting as you go until you have enough acid.
4. Sprinkle with fennel fronds and enjoy!
Serves 4
1 comment:
Wow, this was yummy! Thanks for sharing! I didn't need the extra white balsamic vinegar, and I skipped the capers since I didn't have any, but I think I'll add them next time. A refreshing change from the same green salad, like you said.
(Spencer was over and had some, and he had never heard of fennel before. What?! I thought he knew everything!)
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