Raddish Fennel Apple salad
I am slowly becoming a big big fan of fennel. And with the season getting better day by day, the farmer’s market is booming with fennel bulbs. Here’s a quick salad involving fennel and raddish (another one of my favorites). The good part is you can just make it a day ahead and use it later. The flavors only become more and more mature!
Serves: 1 large bowl
Source: The Flexitarian Table – Peter Berley
1 bulb of fennel
1 red apple
7-8 small red raddishes
1/3 cup extra virgin olive oil
2 tbslp vinegar
2 tblsp lemon juice
2 tblsp chopped chives
1. Using a mandolin or a sharp knife, slice the fennel bulb, raddish, apple into paper thin slices. This is the only time consuming part of this salad, I promise.
2. In a large bowl, whisk together the oil, lemon juice, chives, vinegar. Add the slices of fennel, apple and raddish. Toss and mix well. You can also add finely chopped fronds of the fennel or fresh cilantro.
3. Adjust taste by adding salt, pepper, chilli flakes.
4. Refrigerate and eat it atleast after an hour or upto a day.