Serving Details
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 15 minutes
Recipe Description
The Lemony Radish & Fennel Salad from The Cook Book is a crisp, refreshing side dish perfect for spring and summer. The peppery crunch of radishes pairs beautifully with the subtle anise flavor of fennel, all brightened by a zesty lemon dressing. Quick to prepare, it’s a wonderful way to add freshness to any meal.
Cooking Time
- Preparation: 15 minutes
- Cooking: None
Nutritional Ingredients
- Calories: Approx. 90 kcal per serving
- Protein: 1.5g
- Carbohydrates: 8g
- Fats: 6g
- Fiber: 2.5g
- Sodium: 15mg
Ingredients
- 6 radishes, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1 lemon, zest and juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey or agave syrup
- Salt and freshly ground black pepper, to taste
- Fresh parsley or dill, chopped (optional)
Method
- Thinly slice the radishes and fennel bulb using a sharp knife or mandoline.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, honey, salt, and pepper to make the dressing.
- Place the radish and fennel slices in a large bowl and pour over the dressing.
- Toss gently to combine, ensuring all slices are coated.
- Sprinkle with fresh parsley or dill if using.
- Serve immediately or chill for 10 minutes for flavors to meld.
FAQs
Q: Can I prepare this salad in advance?
A: It’s best served fresh but can be made up to 2 hours ahead and kept chilled.
Q: Can I add other vegetables?
A: Yes, thinly sliced cucumber or celery work well for added crunch.
Q: Is this salad vegan?
A: Yes, the recipe uses plant-based ingredients and sweetener alternatives.
