Fennel and radish salad in lemon dressing
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Serves:     people
Notes from Anna

This crisp, crunchy salad makes and elegant addition to any meal. Fennel is an excellent source of potassium, vitamin C and fibre and aids digestion.



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  1. Remove the tough leaves from the fennel and reserve the fennel tops to scatter over the salad just before serving.
  2. Slice the fennel bulbs and radishes as thinly as you can. Rinse under running water.
  3. Dry-toast the sesame seeds in a frying pan for a minute and set aside.
  4. Squeeze the lemon and mix the juice with the olive oil, a little salt and a generous grinding of black pepper.
  5. Arrange the fennel and radishes on a large plate, drizzle with the lemon dressing and scatter with the sesame seeds and reserved fennel tops.

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