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Spring Salad With Fennel, Radishes and Herbs


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  • For the dressing:
  • 2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 4 1/2 to 5 tablespoons lemon juice
  • 1 1/2 teaspoons minced lemon peel
  • 1/4 teaspoon fennel seeds, crushed under a spoon and minced
  • 8 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • For the salad:
  • 1 head butter or Boston lettuce, leaves separated
  • 2 bunches watercress, thick stems removed
  • 1 head Belgian endive, end trimmed and outer leaves removed
  • 1/2 cup Italian parsley leaves
  • 3/4 cup mint leaves
  • 1 bulb fennel, sliced very thin, plus 2 tablespoons fennel fronds, chopped
  • 10 radishes, sliced thin



Step 1

1. Make dressing: In a bowl, mix shallots, salt, lemon juice, lemon peel and fennel seeds. Whisk in oil and season with pepper to taste. Set aside.

2. Put all salad ingredients in a bowl and toss gently with about half the dressing. Taste and add more dressing as needed, taking care not to overdress. Serve immediately.

Note: Would make double salad dressing also added a little honey, also shaved parmesean would be good on top

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