Apple, Fennel and Radish Salad
This refreshing salad is most colorful when made with a watermelon radish, but you can substitute two red radishes if watermelon radishes aren’t available.
- 3 Tbs. fresh lemon juice
- 2 Tbs. extra-virgin olive oil, plus more for drizzling
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 small fennel bulb, stalks removed, fronds reserved
- 2 apples, preferably Pink Lady or Gala, peeled and ends trimmed
- 1 large watermelon radish, ends trimmed
- 1/2 cup (3/4 oz./20 g) lightly packed mixed fresh herbs, such as flat-leaf parsley and dill
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Set aside.
Cut a slit in one side of the fennel bulb, stopping near the core. Using a spiralizer fitted with the medium blade, cut the fennel into strands according to the manufacturer’s instructions. Transfer the fennel to a large bowl.
Use the spiralizer to cut the apple into spiral strands, using kitchen shears to cut the curls every 3 or 4 rotations. Transfer to the bowl with the fennel. Using a mandoline or sharp knife, very thinly slice the radish and transfer the slices to the bowl with the other vegetables.
Add the herbs to the bowl with the vegetables and toss to combine. Drizzle with the vinaigrette to taste and toss gently to coat. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen