Perpetual Consumption | Fennel and Radish Salad
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Fennel and Radish Salad

Raw fennel is way yummier than cooked in my opinion and this is such a refreshing salad in either summer or winter.  It’s fantastic with fish and chicken on a hot night, or will lighten up a heavier meal, such as pasta in winter.  This is a Jamie Oliver recipe he suggested serving with spaghetti puttanesca and it does go so very well with that, but I make this a lot as it’s simple to prepare and really fresh and yummy.  Make sure your fennel and radishes are firm and fresh and, again, a mandolin is a must to save your mind and get wafter thin slices.  The boy had a great time scrunching and squeezing this for me when I made it today and the squeezing really breaks down the veg and combines the flavours, so squeeze away!



1 large or 2 small fennel bulbs, trimmed, fronds saved for garnish

1 bunch of radishes

juice of half a lemon

drizzle of extra virgin olive oil

salt and pepper



Finely slice the fennel and radishes using a mandolin.  Place in a bowl, add the lemon juice, a drizzle of oil and some salt and pepper.

Scrunch and squeeze the salad with your hands to bruise the veg and combine the flavours.  Top with fennel fronds and serve.

Serves 4 as a side

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