Adapted from The Naked Chef by Jamie Oliver
Sheila, absoslutely one of the best cooks I know, recommended this recipe to me from Jamie Oliver's first cookbook, The Naked Chef. When I bought that book, I didn't know I would end up buying every subsequent one. I've never made one of his recipes that was a dud. This is crunchy and refreshing. I could eat it right now just thinking about it.
3 cups fresh fennel (reserve leafy stalks)
1½ cups red radishes
Cut tops and stalks off the top of the fennel, and set aside. Trim the bottom of the fennel bulbs, and remove the outside leaves if they seem a bit tough. Cut the bulbs in half, and slice as thinly as possible from root to top. Slice the radishes thinly
Put the radishes and fennel into a bowl, and cover with cold water and some ice. Leave for about 15 minutes, until the radishes and fennel are really crisp. Drain, spin in a salad spinner to get them really dry, and put into a bowl. Dress with Olive Oil and Lemon Juice dressing. Optinally, chop the fennel tops and sprinkle on top of the salad.
Olive Oil and Lemon Juice Dressing
2 tablespoons lemon juice
5 tablespoons olive oil
A pinch of Maldon Salt that you crush with your fingers
Freshly ground black pepper to taste