Radish & Fennel Citrus Salad

Serves 4 - 6 appetizer portions

Radish, Fennel, and Grapefruit Salad is Like Spring in a Bowl

By Camille Styles

Ingredients

  • 1 bunch Easter Egg radishes or watermelon radishes (or a mix)
  • 1 fennel bulb
  • 1 grapefruit
  • 2 avocados
  • 1 tablespoon extra-virgin olive oil
  • Yuzu rice wine vinegar (or regular rice wine vinegar)
  • kosher salt and freshly ground black pepper

Instructions

  1. Use a mandoline to thinly slice the radishes and fennel. Reserve fennel fronds for garnish.
  2. Using a sharp knife, cut peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl. Squeeze the membranes to release all the juice into a bowl, then set aside.
  3. Slice the avocado, then layer on a plate or shallow bowl with the fennel, radishes, and grapefruit segments. Top with fennel fronds.
  4. Drizzle salad with 1 tablespoon olive oil, the reserved grapefruit juice, and vinegar. Season to taste with salt and pepper. Eat!