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Fennel and Radish Salad

Fennel and Radish Salad

— Serves 6 as a first course

Towards the end of winter, tastebuds tire of rich, long-simmered dishes and hearty flavors. We yearn for something fresh and crisp, but Spring produce is a month or two away — what to do?

This salad is crunchy, juicy, and fresh-flavored, a perfect antidote to the Winter blahs. White-green fennel in matchstick dice, punctuated with polka-dots of hot-pink radish and emerald-green scallions. Tarragon mustard echoes the licorice tones of the fennel, adding a snappy note to complement the peppery radishes. If the fennel bulb includes branches with tender, feathery little leaves, use them to garnish the salad for a final touch of flavor and texture.

*Items marked in green are available from The Gourmet Corner.

Ingredients


Salad
  • 2 medium fennel bulbs. Choose fennel that are smooth and plump, with no bruises or withered leaves.
  • 8-10 medium red-skinned radishes, washed, topped and tailed
  • 4-5 green onions

Tarragon Mustard Vinaigrette

  • 1 Tbs Edmond Fallot Tarragon Mustard
  • 2 Tbs champagne vinegar
  • 3 Tbs extra-virgin olive oil
  • 1/4 tsp or more freshly-ground black pepper
  • Pinch La Baliene sea salt

Tarragon MustardTarragon Mustard Vinaigrette

Whisk together all ingredients. Taste, adjust seasonings as desired. Refrigerate until needed.

Fennel and Radish Salad

Wash the fennel and trim off the stalky branches. If there are any inner branches with plumes of fine, baby leaves on them, set them aside to be used later.

If using a mandoline:
Set up the mandoline for 1/8-inch julienne, and use it to slice the fennel. Switch the mandoline to a straight blade set for 1/16-inch slices, then slice the radishes.

If using a knife:
Use a sharp, heavy knife and slice the fennel 1/8-inch thick, then into matchsticks. Slice the radishes as thinly as you can.

Slice the green onions very thinly on the diagonal.

Combine fennel, radishes, and onions in a large bowl, mixing gently until evenly distributed. Mound the salad onto serving dishes.

Shake or stir the Tarragon Mustard Vinaigrette well, then drizzle it over the salads. Coarsely chop or tear the baby fennel leaves and scatter them over the tops of the salads. Serve immediately.

NOTE: the fennel and radishes can be prepared up to a day ahead and refrigerated, but it is best to slice the green onions just before they will be used. If stored sliced, they acquire an unpleasant soapy taste.

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