Move a few simple side ingredients front and center to create this fresh and easy fennel, radish and citrus salad.
The radish has never held much weight in my life. It was always an afterthought, a garnish.
Then I moved to Paris, and I started to partake in the apéro. The apéro is the ritual of drinks and noshes before going out or having dinner, kind of like happy hour.
You know what the French love to serve during apéro? Radishes.
I remember thinking when I saw the crown jewel radish at every apéro, I'm going to starve here, or get really drunk before I even go out.
So, I started joining in on the radish eating. It was served simply with butter and salt, and it was perfect. It perked up the palate and was a nice compliment to a cocktail.
Fennel held a similar position to the radish in my life for quite some time. It was another filler. Due to its distinct licorice taste, I could never imagine eating more than a sliver or two of it, buried under some more interesting ingredients.
Then there's the orange. I love the flavor of orange. Fresh squeezed orange juice? Yes please. I feel like orange juice can bring together the most unlikely of flavors to sit under its citrus halo. It enhances and equalizes flavors. It can take the bite out of a radish and can mellow the strong licorice flavor of fennel.
That brings me to Mother's Day and families, and a fennel radish citrus salad. Stay with me here.
For those celebrating today, perhaps your mother has brought together some unlikely characters that have been bitter at times or felt unimportant. With a mother's dash of citrus sweetness, she can often be the juice that binds and brings people together.
I know my mom was always tried to be the great equalizer, and she very often succeeded.
So here's a fennel radish citrus salad whose individual ingredients may not be favorites on their own, but together, they make a wonderful, well balanced dish.
I hope everyone has a happy Mother's Day!
Fennel and Radish Citrus Salad
1 large fennel
6 large radishes
4 medium ripe oranges
2 tablespoons olive oil
Salt and pepper to taste
Remove the stalks and fronds from the fennel bulb, and trim the bottom of the bulb. Use a sharp knife or mandolin to shave thin strips from the bulb and place in a bowl.
Remove the leaves from the radishes and cut thin slices with a knife or a mandolin, and add to the fennel.
Take a knife and cut the top and bottom from the orange and slice the skin and pulp from the sides, and section into slivers. Add to the bowl and squeeze the juice remaining on the flesh of the skins over the mixture in the bowl. Drizzle olive oil and salt and pepper over everything and gently mix. Cut some of the fennel fronds and use to top the salad. Serve immediately.
For more great Mother's Day recipe inspiration, take a look at what the Sunday Supper team has cooked up, and organized, thanks to our hostess Camilla Mann form Culinary Adventures with Camilla.
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma's Mimosa by Our Good Life
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma's Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- 5 Favorite Pancake Toppings by Sunday Supper
- Angel Food Cakes in a Jar by Hezzi-D's Books and Cooks
- Black Cow Cupcakes by Cindy's Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Brownies by Pies and Plots
- Lower Fat Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline's Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane's Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake by Wallflour Girl
- Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
- Triple Chocolate Layer Cake by Take A Bite Out of Boca
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