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  • Beet Fennel and Radish Salad

    1 vote
    Beet Fennel and Radish Salad
    Servings: 4
    by Chez la mere
    373 recipes
    >
    from Plenty by diana henry

    Ingredients

    • for the dressing:
    • 1/2 tsp wholegrain mustard
    • 1 tsp honey
    • salt and pepper
    • 2 1/2 tsp cider vinegar
    • 1/4 cup olive oil
    • 1/2 globe preserved ginger, finely chopped plus 1 tsp syrup
    • (avail at asian markets)
    • 1 garlic clove crushed
    • 1 fresh small red chile seeded and finely shredded
    • for the salad:
    • 10 radishes, trimmed
    • 1 fennel bulb
    • lemon juice
    • 1/2 red onion
    • 1/2 green apple
    • 2- small raw beets
    • handful of fresh mint leaves, chopped

    Directions

    1. to make the dressing add the mustart, honey salt pepper and viengar into a small cup and using a fork, whisk in the olive oil in a steady stream. add all the remaining ingredients
    2. slice the radishes thinly,m and toss in a bowl
    3. halve and quarter the fennel core each quarter. using a very sharp knife cut into water thin slices. lengthwise save the fronds for topping. add to the bowl and squeeze on some lemon juice to keep the fennel from discoloring.
    4. cut the onion so thinly that its almost shaved. halve the apple and remove the core, cut into matchsticks. add these to the bowl and toss in more lemon juice. Peel the beets and using a mandolin cut the flesh into wafer thin slices. toss these into the bowl too along with the mint. add any fennel fronds. pour on the dressing toss and serve. save any salad for the next day as is very good the next day as well

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