Shaved Fennel and Radish Salad
Prep Time:
20 minutes
Cook Time:
0 minutes
Servings:
6
Serves 6.
Try other raw vegetables thinly shaved with a mandoline for this recipe. Artichokes, mushrooms, peeled broccoli stems, celery, cucumbers, zucchini, kohlrabi, celery root and turnips would all work well. In summer, garnish the salad with chopped fresh herbs; in winter, use a few anchovies, capers, olives or sun-dried tomatoes.
Ingredients:
- 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
Directions:
Cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb. Cut the bulb in half lengthwise. Set the straight edge of the slicing blade on a mandoline for the thinnest possible slices. Starting with the cut edge against the guiding plate, slice the fennel halves lengthwise. Then slice the radishes. Set aside.
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.
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.
Serves 6.
Adapted from
Williams-Sonoma Cookware Series,
Mandoline Cookbook,
by Gene Opton
(Time-Life Books, 1998).