This super easy and refreshing salad is best made with a mandoline (I use a cheapo Japanese one), but barring that you can simply slice the fennel and radishes by hand with a very sharp knife. The only slightly tricky part is cutting the orange segments (or “suprêmes” in fancy French cooking lingo) — but here’s handy video instruction that shows you how to do it. (It’s easy. Promise. And a good technique to have under your belt.) I usually cut the segments over a bowl to capture the juice. If you have fennel fronds, they look lovely sprinkled over the top of the salad along with the mint.
1 med bulb Florence fennel, outer leaves discarded
1 orange, cut into segments, any juice reserved (see above)
Extra virgin olive oil
Kosher salt and freshly ground pepper
10-12 small mint leaves, washed and patted dry
1⁄2 tsp fennel seeds (optional)
Fennel fronds (optional)
Rinse the fennel bulb under cold running water. Trim the root end, and then cut the bulb long ways through the middle of the root. Using a mandoline or a very sharp knife, cut the fennel longways into thin slices.
Cut the root ends off the radishes. Slice the radishes into thin disks.
On a platter, arrange the slices of fennel. Top with slices of radishes and the orange segments. Drizzle with reserved orange juice and the extra virgin olive oil, and sprinkle generously with salt and pepper. Scatter with mint, fennel seeds and fennel fronds.
Learn more about fresh shell beans in Megan’s full post on Ecocentric Blog.