Crispy Radish, Fennel And Apple Salad

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Tart, crunchy radishes and fennel are a fine contrast to sweet currants and apples in this colorful salad.

Dressing:

1 tbsp freshly squeezed lemon juice

1 tbsp raspberry vinegar

1 tsp stone-ground mustard

1 tsp white sugar

4 tbsp olive oil

salt and freshly ground pepper

2 bunches radishes, thinly sliced (about 20)

1/4 cup chopped red onion

3 tbsp chopped fennel leaves

1 large fennel bulb, diced

1/2 cup thinly sliced scallion, including some green parts

1 large green apple, peeled and diced

1/4 cup dried currants or use chopped golden raisins

Garnish:

1/3 cup coarsely chopped toasted walnuts

To make the dressing, combine the lemon juice, vinegar, mustard and sugar in a small bowl. Whisk in the olive oil until well blended. Add salt and pepper to taste.

In a salad bowl, combine the radishes, onion, fennel leaves, fennel bulb, scallions, apple and currants (or raisins).

Pour the dressing over the salad, tossing until mixed. Refrigerate for several hours before serving. Garnish with walnuts just before serving.

Serves 6

Find more great garden-inspired recipes in Renee's Cookbooks

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To make the dressing, combine the lemon juice, vinegar, mustard and sugar in a small bowl. Whisk in the olive oil until well blended. Add salt and pepper to taste.

In a salad bowl, combine the radishes, onion, fennel leaves, fennel bulb, scallions, apple and currants (or raisins).

Pour the dressing over the salad, tossing until mixed. Refrigerate for several hours before serving. Garnish with walnuts just before serving.

Serves 6

Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

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