{Fennel Salad}
12 radishes, trimmed
3 bulbs fennel, trimmed
2 medium carrots, peeled
1 granny smith apple, cored
1 tablespoon fresh lemon juice
6 tablespoons mayonnaise
Make 4 vertical cuts, crossing in the center, in each radish. Soak in ice water for 2-3 hours or until the petals open. Drain. Cut the fennel bulbs lengthwise in half and cut out the hard core. Slice very finely. Cut the carrots into matchsticks and dice the apple. Mix the lemon juice into the vegetables and then toss with the mayonnaise. Pile into a salad bowl and garnish with the radishes.
Makes 4-5 servings
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