20 minutes
A light yet flavorful salad with crisp fennel, peppery arugula, and radishes, brought together with a fresh and tangy lemon vinaigrette.
Fennel Bulb, trimmed
each
Radishes, trimmed
0 oz
Arugula, trimmed, washed, and spun dry
0 oz
Lemon Vinaigrette
tablespoons
Maldon Sea Salt, flaky
to taste
Black Pepper, coarsely ground
to taste
1. Shave Fennel
Trim the fennel bulb. Using a Benriner or another vegetable slicer, thinly shave the fennel. Place the shaved fennel in a medium bowl.
2. Shave Radishes
Trim the radishes and thinly shave them using the same slicer. Add the shaved radishes to the bowl with the fennel.
3. Combine Ingredients
Add the trimmed, washed, and spun dry arugula to the bowl. Gently toss the fennel, radishes, and arugula together to mix the ingredients evenly.
4. Add Vinaigrette
Drizzle half of the Lemon Vinaigrette over the salad and toss gently to coat the vegetables.
5. Season Salad
Season the salad with a sprinkle of Maldon Sea Salt and some coarsely ground black pepper.
For a vibrant salad, choose fresh, crisp fennel bulbs with bright green fronds. The fennel should feel heavy for its size and have tightly packed layers. For arugula, look for bright green leaves with no yellowing, and for radishes, opt for firm ones with smooth skin.
A simple, high-quality extra-virgin olive oil and fresh lemon juice vinaigrette can work wonders, accentuating the freshness of the ingredients without overpowering them. Make sure your lemon juice is freshly squeezed for the best flavor, and season the dressing well with salt and freshly ground black pepper.
Thinly slice the fennel with a mandoline for uniform, paper-thin pieces that provide a satisfying crunch and better meld with the other ingredients. The same goes for the radishes; thin slices not only look elegant but also allow the peppery flavor to spread throughout the salad.
To retain the crispness of the fennel and the freshness of the other ingredients, serve the salad right after dressing. This way, you'll avoid any sogginess and ensure each bite is as intended.
This salad is all about balance. Arugula's peppery bite, fennel's anise crunch, and radishes’ piquant snap create a symphony of textures and flavors. Enhance this by adding toasted nuts for an earthy flavor and additional crunch, or perhaps some shaved Parmesan or pecorino for a salty, umami counterpoint.
Comments (0)