Fennel, Rocket and Radish Salad
Simple, yet full of intensely fresh flavour, this crisp salad pairs peppery radishes with the delicate sweetness of fennel.
Halve the fennel bulbs and slice them thinly (a mandolin is useful here). Drop the slices into a bowl of water with half the lemon juice. Thinly slice the radishes and place them in a large bowl with the rocket.
For the dressing, combine the lemon zest, remaining lemon juice, Dijon mustard, sugar and extra virgin olive oil in a small bowl.
Just before serving, drain the fennel and add it to the bowl with the other salad greens. Add enough of the dressing to coat generously and toss to combine.
Shop the recipe:
2 fennel bulbs, fronds reserved
1 bunch radishes, trimmed
1 packet rocket leaves
Grated zest and juice of 1 lemon
1 tsp Dijon or wholegrain mustard
1 tsp sugar
2 Tbsp extra virgin olive oil