Lidias Fennel Radish Ham Salad Recipes

RADISH AND FENNEL SALAD

Steps:

• The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
• Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE

Steps:

• If you have a mandoline, shave the fennel. Otherwise, slice very thinly. Slice celery thinly on the bias.
• Combine fennel, celery, onion, salami and cheese in a large bowl.
• Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss thoroughly. Add fennel fronds and toss gently.
• Let stand 10 minutes before serving.

LIDIA BASTIANICH'S FENNEL, OLIVE AND LEMON SALAD

Steps:

• Toss all ingredients together, and mix.
• Let sit at room temperature for 30 minutes before serving.

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.