Crisp Fennel And Radish Salad Recipes

FENNEL AND RADISH SALAD

Steps:

• In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
• Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

CRISP FENNEL AND RADISH SALAD

Steps:

• Combine radishes and fennel together in a medium bowl.
• Add lemon zest and juice, oil, salt and pepper.
• Toss together to combine. Garnish with reserved fennel fronds and serve.

SHAVED RADISH, FENNEL, AND PARMESAN SALAD

Steps:

• Whisk together oil, lemon juice, and mustard and season with salt and pepper.
• Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.

FENNEL, RADISH AND CHIVE SALAD

Steps:

• Tear the lettuce into approximately 1-inch pieces and place in a large bowl. Cut the mushrooms, fennel and radishes into 1/8-inch-thick slices using a knife or a mandoline. Add to the bowl with the lettuce.
• Whisk the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend.
• Divide the salad among 4 plates and serve.

LEMONY RADISH & FENNEL SALAD

Steps:

• 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.
• 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.

FENNEL, MUSHROOM AND RADISH SALAD

Steps:

• Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
• Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
• With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

SHAVED FENNEL & RADISH SALAD WITH PICKLED PEACHES

Steps:

• First, make the pickled peaches. Put the peach slices in a bowl and set aside. Tip the remaining ingredients into a saucepan with 50ml water and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave to cool for 10 mins. Pour the mixture over the peaches and leave to pickle for at least 30 mins, or up to a few hours.
• Heat the oven to 200C/180C fan/gas 6. Put the almonds and fennel seeds on a baking tray, drizzle with the rapeseed oil, and sprinkle over the smoked paprika and a little salt. Toss to coat. Bake for 8 mins, or until toasted and slightly crisp.
• Pull away any tough outer leaves from the fennel bulbs (you can keep these to use for stock). Trim the bases, and remove the stems and fronds (again, reserving these for stock, if you like). Slice the bulbs in half along their cores, then lay them, cut-side down, on a chopping board. Very finely slice each half into half-moons, then tip into a bowl and drizzle with the lemon juice. Meanwhile, drain the pickled peach slices.
• Drain the radishes and combine with the fennel and a large pinch of salt. Leave to sit for a few minutes, then stir in the peaches, most of the cheese and half the herbs. Drizzle with the olive oil and scatter over the toasted almonds and fennel seeds. Garnish with the rest of the herbs, and a bit more cheese.

CRISP SEA BASS WITH MINTED FENNEL & RADISH SALAD

Steps:

• Boil a small pan of water, then blanch the fennel for 15 secs. Drain and cool under cold running water, then drain again and dry. Whisk together the lemon juice, extra virgin olive oil and sugar, then toss half with the fennel. Set the other half of the dressing aside and leave the fennel to marinate while you prepare the rest of the ingredients.
• Heat the olive oil in a large heavy-bottomed pan over a medium heat. Season the sea bass fillets. Place the fish in the pan, skin-side down, and cook for 4-5 mins until the skin is golden and crisp - you might want to press the fillets with the back of a spatula for the first 30 secs to prevent them curling. Turn, leave for 30 secs to 1 min more, then remove from the heat.
• Toss the radishes, herbs, capers and reserved fennel fronds into the marinated fennel slices with some seasoning, then pile onto two plates. Carefully place the fish on top, drizzle with the remaining dressing, and serve with Lemon-roasted new potatoes, see 'goes well with'.

FENNEL AND RADISH SALAD

Steps:

• Place sliced fennel and sliced radishes in a bowl of ice water and let stand for 15 minutes, or until very crisp.
• Drain and pat dry. Whisk oil and lemon juice and seasonings together. Toss together and let stand for 5 minutes before serving.