Falling in love with radishes was a bit of a slow love affair. For me, sometimes it is immediate and sometimes it takes a while. The turning point was not until a couple of years ago when one of my sisters made a radish salad from the Simply in Season Cookbook from Ten Thousand Villages (which is a good cookbook…their sweet potato fries recipe is wonderful). I saw their merits. The bitter flavor no longer hindered me from tasting them and enjoying them. From that point on, I realized that radishes can be delicious. Now I love them. Fennel was a different story. Fennel had always been a so-so kind of food. Never a favorite, just always okay. Until my youngest sister made a Baked Red Pepper recipe from My French Kitchen. There and then I was in love. Fennel has, since that moment, excited me. It literally makes me happy to see it at the market, to buy it, to eat a meal made using it. I love fennel.
I loved the salad my sister made for her birthday weekend, and with a bulb of fennel and some radishes still in the fridge, I decided to create my own version. Here it is:
Prep time: 20 minutes
- 2 bunches radishes, chopped into thin pieces (save the greens for smoothies or salads)
- 1 gala apple, chopped into 1/2″ pieces
- 1 fennel bulb, chopped into 1/2″ pieces (use every last bit you can including the stems)
- 1/2c cold pressed, extra virgin olive oil
- 1/4c raw apple cider vinegar
- 1/4c lemon juice, freshly squeezed
- pinch salt
- 3 cloves garlic, minced
- drizzle of honey
- In a large bowl, whisk the first five dressing ingredients together.
- Add all the salad ingredients in the bowl with the dressing and toss.
- Drizzle a little honey on top to taste and toss again.
(If anyone has a really good bok choy recipe, I have not yet learned to love it.)