The Naked Chef
By Jamie Oliver
Radish and fennel salad
Not Too Tricky
About the recipe
The quantities of this salad are really up to you, but I look for roughly two parts fennel to one part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner fennel and a rounder, fatter variety. It is the rounder, fatter fennel bulbs that you want – these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
The Naked Chef, p37
Recipe From
Ingredients
fennel
radishes
olive oil and lemon juice dressing
Method
Find the recipe!
For the full recipe, head to page 37 of The Naked Chef.
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