Shaved Fennel, Radish, and Leek Salad with Lemon Vinaigrette
This salad is crunchy, light and full of sweet (fennel, radish) and bright (lemon) flavors. The leeks and pepper add a little spice and a nice bite. I love fennel (finocchio in Italian) and this simple salad is my favorite way to eat it.
Make this tonight. You will be running to the market tomorrow to get the ingredients to make it again and again and again.
The salad is based on a salad by Samin Nosrat in SaltFatAcidHeat. It is altered a bit to mimic salads I’ve eaten in Italy and my taste buds.
Gather these ingredients and prepare this salad for 4 people.
3 medium fennel bulbs with some fronds (1 1/2 pounds)
2 bunches of radishes, trimmed and washed (16 radishes or so)
1 small leek
Salt
Fresh ground pepper
Grab these ingredients for the vinaigrette
1 teaspoon finely grated lemon zest (zest of 1 lemon)
4 tablespoons freshly squeezed lemon juice
5 tablespoons extra-virgin olive oil
1/2 teaspoon finely minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon honey
Remove the stalks and bottom end of the fennel bulbs (reserve 1 to 2 tablespoons of the fronds for garnish). Remove any tough outer layers from the bulbs. Cut the bulbs in half vertically, lay each half on its side, and thinly cut horizontally (not lengthwise) into paper thin slices. Remove the ends of the radishes and cut them into 1/8” rounds. Remove the root end and the tough green portion of the leek. Slice the leek in half lengthwise and wash to remove any dirt or sand. Dry the leek with a towel and slice into very thin slices (1/4 cup).
Make the vinaigrette (same as last week sanz the anchovies) by adding the vinaigrette ingredients into a jar and shaking well to emulsify. Set aside.
Combine the the fennel, radishes, and leeks in a large bowl. When you are ready to eat, add two pinches of salt and a few fresh grounds of pepper. Add 1/3 cup of the dressing, taste and add more dressing if it suits your fancy. Serve immediately and enjoy!