SHAVED FENNEL AND RADISH SALAD
WITH CITRUS AND SUMAC
By Donna Grisham
Ingredients
1 tablespoon fresh lemon juice
2 teaspoons champagne vinegar
1 teaspoon sumac
1/2 teaspoon finely grated orange zest
Coarse salt
Freshly ground black pepper
2 medium fennel bulbs
4 radishes, trimmed
2 oranges
Directions
Whisk together the olive oil, lemon juice, vinegar, and sumac, and orange zest and season with salt and pepper. Set aside. Cut off and discard the stalks from the fennel bulbs, reserving some of the fronds for garnish. Halve the fennel bulbs lengthwise and cut out and discard the cores. Thinly slice the fennel bulbs using a mandoline or sharp knife. Transfer to a large bowl.
Thinly slice the radishes using a mandoline or sharp knife. Transfer to the bowl of fennel. Using a sharp knife, cut away the peel and white pith from the oranges (see Recipe Notes). Cut between the membranes to release the segments. Transfer the segments to the bowl of fennel and radish. Give the dressing a whisk and drizzle it over the fennel, radish, and orange. Toss gently to coat. Taste and adjust seasonings if desired. Garnish with fennel fronds and serve immediately.