Fennel, Radish and Pea Mint Salad

When I go to the farmers’ markets these days, I pick out the produce that calls to me with it’s shape, colour and texture.  I don’t really have a plan in mind until I get home and look at all the goodies in my bag.  That’s how this little beauty was born.  Simply by choosing the  healthy ingredients that complement and enhance one another.

It couldn’t be any easier.  Fennel, radish, peas and mint.  A very light dressing of olive oil, lemon juice and mustard completes it.  This pretty little appetizer or side salad is ready in 10 minutes.

Fennel is such an under-used vegetable and I’m not sure why.  When used raw the cold, crisp texture is irresistible.  By slicing the bulb thinly, it’s the perfect addition to salads and slaws.  If you caramelize it, it tastes like licorice candy.  Sauteed and grilled is a great option too.  The fronds are inedible but some say they make a pretty garnish.  Personally, I’m not putting anything on my plate that I can’t eat!

Here’s short video on how to slice up fennel if you’re a first timer.

When I saw these D’Avignon (or French Breakfast) radishes I knew they had to come home with me.  I’m a sucker for a pink vegetable!  These have edible flowers and are great in soups, salads, vinaigrettes, pastas or on fish.  You can use any type though and when they’re cut they look the same.

Summer is just great, isn’t it?  Dinner can be ready in 20 minutes, it’s super colourful and it’s just busting with nutrition.  Fennel contains Vitamin A and C as well as potassium and calcium.  Radishes are high in Vitamin C and contain calcium as well.  And those pretty little peas are chock full of Vitamin B1, C and K.  Check here to read more about the amazing pea!

I’d love to see what’s growing in your garden and what’s on your table.  Share your shots with me at #simplyfreshdinners on Instagram.  Cheers!