Salad of Fennel and Radish

Here is a "no recipe" recipe that works off ratios. The amount of the salad is up to you.

The ratio is 2 parts fennel to 1 part radish.

You want the bigger rounder fennel bulbs and NOT the stalks for this recipe.

To prepare the fennel, simply cut the stalks and bottom of the bulb off. Remove the outer layers and cut the bulb in half. Place the half bulb securely on your cutting board and slice as thinly as you can, cutting from the root to the top. You can speed up this process with a mandolin set to a wide cut.

To prepare the radish, simply cut into thin slices.

Process:

-Place the fennel and the radish in a bowl with cold water and ice for 15 to 25 minutes. (This ice bath will crisp up the radishes and fennel giving them a great crunch)
-Carefully drain and pat dry.

-Make a quick lemon-olive oil vinaigrette
= 2 tbls lemon juice + 5-6 tbls of your best olive oil + salt/pepper to taste.

-Mix all ingredients together and dress fennel and radishes.

In addition to being a great salad, it pairs wonderfully with a piece of grilled fish.

Adapted from celebrity chef - Jamie Oliver - The Naked Chef