Summer salad using the best of seasonal ingredients. This was included on my takeaway menu during lockdown, a lovely alternative to a traditional slaw.
I have suggested cutting the radish by hand however I have found a truffle slicer invaluable in the kitchen for thinly slicing things like radish and garlic, I don’t think I’ve ever been fortunate enough to use it for truffles!
2 fennel bulbs
200g radish or daikon, thinly sliced
1 red onion
125g sour cream
1 tsp dijon mustard
2 lemons, zested and juiced
Have a bowl of iced water ready.
Remove the fronds from the fennel bulbs and reserve for later. Trim the base off and remove the stalks. Using a mandolin on a 2mm setting, carefully slices the bulbs from root to tip. If you don’t have a mandolin, use a knife and slice as thin as possible. Drop the fennel into the ice bath and leave along with the radish and leave for 10 minutes or until you are ready to serve. This ensures they are lovely and crisp.
Cut the onion in half and either finely slice with a knife or using the mandolin.
Mix the sour cream, mustard, lemon juice and zest in a bowl and season with salt and pepper.
Drain the fennel and radish and put in a serving bowl along with the onion. Pour over the dressing and toss until well combined, check the seasoning and finish with a sprinkling of dill fronds.
Ingredients
- 2 fennel bulbs
- 1 red onion
- 200 g radish or daikon thinly sliced
- 125 g sour cream
- 1 tsp dijon mustard
- 2 lemons zested and juiced
Instructions
- Have a bowl of iced water ready.
- Remove the fronds from the fennel bulbs and reserve for later. Trim the base off and remove the stalks. Using a mandolin on a 2mm setting, carefully slices the bulbs from root to tip. If you don't have a mandolin, use a knife and slice as thin as possible. Drop the fennel into the ice bath and leave along with the radish and leave for 10 minutes or until you are ready to serve. This ensures they are lovely and crisp.
- Cut the onion in half and either finely slice with a knife or using the mandolin.
- Mix the sour cream, mustard, lemon juice and zest in a bowl and season with salt and pepper.
- Drain the fennel and radish and put in a serving bowl along with the onion. Pour over the dressing and toss until well combined, check the seasoning and finish with a sprinkling of dill fronds.