INGREDIENTS:

• 1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced

• 3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish

• Zest and juice of 1 lemon

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoon fine sea salt

• 1/8 teaspoon ground black pepper

PREPARATION:

1. Combine radishes and fennel together in a medium bowl. Add lemon zest and juice, oil, salt and pepper. Toss together to combine. Garnish with reserved fennel fronds and serve.