Fennel Celery and Wilted Radish Salad with Capers in a Citrus Vinaigrette
Ingredients
- For the Salad
- 6 or more larger radishes with greens attached, halved vertically
- 1/2 fennel bulb (halved vertically) thinly sliced crosswise or use a mandolin
- a few fennel fronds, chopped
- 6 stalks celery, sliced thinly on a long diagonal or use a mandolin
- 2 tablespoons capers
- For the Citrus Vinaigrette
- juice of one orange or 1/2 pink grapefruit
- twice as much olive oil as the amount of liquid from the citrus juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon local honey
- Dash caper juice
- Pinch ground black pepper
Instructions
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