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Fennel, Radish & Cucumber Salad

  • 15 m
  • 15 m
Carolyn Malcoun
“This supremely crunchy, quick side salad is best when spring vegetables are sliced as thinly as possible—a great excuse to pull out the mandoline or the slicing disk of your food processor, if you have one.”


    • 1½ cups thinly sliced cucumber
    • 1¼ cups thinly sliced fennel
    • 1¼ cups thinly sliced radishes
    • 2 tablespoons lemon juice
    • 2 tablespoons extra-virgin olive oil
    • ¼ teaspoon ground pepper
    • 2 tablespoons chopped fresh dill
    • ½ teaspoon flaky sea salt, such as Maldon


  • 1 Toss cucumber, fennel and radishes with lemon juice and oil in a medium bowl. Season with pepper. Arrange on a serving platter and sprinkle with dill and salt.
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