FENNEL AND RADISH SALAD
1 bunch radishes
3 medium fennel bulbs
Juice and grated zest of 1 lemon
Salt and pepper
Dill for garnish
1. Trim roots and stems from radishes and halve them lengthwise. Slice into thin half-circles. Put radishes in a medium bowl.
2. Trim feathery fronds from fennel bulbs and reserve for garnish. Cut bulbs in half lengthwise and then into quarters. Remove the tough core at the base of each quarter. Slice each quarter crosswise as thinly as possible. Add to radishes.
3. Add lemon juice and zest, salt and pepper to radishes and fennel.
4. Garnish with reserved fennel fronds, dill and serve.
Makes 6 servings