Shaved Fennel and Radish Salad
- 1 fennel bulb
- 8 radishes, trimmed
- 1 orange
- Salt and freshly ground pepper, to taste
- 1 lemon, halved and seeded
- 3 Tbs. extra-virgin olive oil
Using a small, sharp knife, cut a slice off the top and bottom of the orange to expose the flesh. Place the orange upright on a cutting board. Moving from top to bottom, slice off the peel in thick strips, cutting around the contour of the orange to expose the flesh. Holding the orange over a bowl, cut along either side of each section to free it from the membrane, letting the sections drop into the bowl. Remove and discard any seeds.
Arrange the fennel and radish slices and the orange sections on a large platter. Season with salt and pepper. Squeeze half of the lemon over the top, then drizzle with the olive oil. Taste and adjust the seasonings, adding more lemon, olive oil, salt or pepper, if desired, and serve.