Radish, Cucumber and Fennel Spring Salad
Although you can slice the vegetables for this refreshing spring salad using a sharp chef’s knife, a mandoline will make the task easier and will yield uniformly thin slices. For the prettiest results, seek out a brightly colored radish, such as the watermelon radish, at your local farmers’ market, though any mildly flavored radish will work.
- 3 Tbs. champagne vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. honey
- 1 tsp. minced chives
- 1 tsp. minced fresh dill
- Salt and freshly ground pepper, to taste
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 4 radishes, trimmed
- 2 fennel bulbs, halved and cored
- 1 English cucumber, ends trimmed
- 1/4 cup (1/4 oz./7 g) parsley leaves
In a small bowl, whisk together the vinegar, mustard, honey, chives, dill and salt and pepper. Whisk in the olive oil.
Using a mandoline or a very sharp knife, thinly slice the radishes. Transfer the radishes to a large bowl. Repeat with the fennel and cucumber, adding each to the bowl with the radishes. Add the parsley leaves to the bowl and toss to combine.
Add the vinaigrette to the vegetables and toss to coat. Season with salt and pepper and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen