Lemony radish & fennel salad
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Lemony radish & fennel salad

By Barney Desmazery

This salad makes use of the unique flavours of radishes and their leaves

  • Prep:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 140
  • fat 14g
  • saturates 2g
  • carbs 2g
  • sugars 2g
  • fibre 2g
  • protein 1g
  • salt 0.06g

Ingredients

  • 2 bunches leafy breakfast radishes
  • 1 unwaxed lemon
  • 2 shallots, finely sliced into rings
  • 2 fennel bulbs
  • 5 tbsp olive oil

Tip

Watercress
Using a large handful of watercress or rocket works just as well if the leaves of the radishes have been removed.

Method

  1. Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.

  2. Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

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