Shaved Fennel, Radish & Citrus Salad
Paper-thin ribbons of crisp Florence fennel bulb and spicy red radishes dressed in orange blossom citrus vinaigrette with fresh dill.
Ingredients
Execution Steps
- 1
Using a mandoline slicer, shave trimmed fennel bulbs and red radishes into paper-thin translucent ribbons.
- 2
Submerge shaved vegetables in an ice water bath for 5 minutes to maximize cellular turgor pressure (extra crisp crunch), then spin thoroughly dry in a salad spinner.
- 3
In a small glass bowl, whisk fresh orange juice, white balsamic vinegar, orange blossom water, and olive oil with a pinch of flaky salt.
- 4
Arrange chilled fennel ribbons and crimson radish slices in a wide serving dish.
- 5
Drizzle evenly with citrus dressing. Scatter reserved delicate fennel fronds, fresh dill sprigs, and crushed pink peppercorns over the top before serving.
Plant turgor pressure decreases after harvest as cell moisture evaporates. By shock-soaking thin vegetable ribbons in ice-cold water, cells rehydrate through passive osmosis, returning structural crispness to factory specifications.
AI Compilation Disclaimer: This recipe was generated by a generative AI model. Algorithmic estimates may vary. Verify food handling safety, cooking temperatures, and check ingredients against personal allergens before proceeding. Read the full Disclaimers & Terms.