Shaved Fennel, Radish and Apple Salad
Refreshing and crisp, this citrusy salad tossed in a tangy grapefruit vinaigrette is perfect for serving at a potluck. The acid in the grapefruit and lemon will keep the apple from turning brown, so the salad can sit at room temperature for a few hours. You can use any citrus in the dressing; try blood oranges or Meyer lemons if they are available.
- 1/4 cup (2 fl. oz./60 ml) fresh grapefruit juice
- 1 Tbs. fresh lemon juice
- 1/2 tsp. honey
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 large fennel bulb
- 6 radishes
- 1 apple, preferably Pink Lady, cored and thinly sliced
- 3 oz. (90 g) Parmesan cheese
To make the vinaigrette, in a small bowl, whisk together the grapefruit juice, lemon juice and honey. Season with salt and pepper. Drizzle in the olive oil slowly, whisking until well blended. Set aside.
Cut off the feathery tops of the fennel bulb and discard, reserving some fronds for garnish. Core the bulb, cut into quarters, and slice very thinly with a sharp knife or mandoline. Transfer to a large bowl.
Trim the radishes, cut in half, and slice very thinly. Quarter the apple and slice very thinly. Add the radishes and the apple to the bowl with the fennel. Pour the vinaigrette over the salad and toss well to combine. Taste and adjust the seasoning, keeping in mind that the Parmesan will add saltiness.
Transfer the salad to a serving bowl or platter. Using a sharp knife, cut the Parmesan into small shards. Garnish the salad with the shards and the reserved fennel fronds. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)