Edible Omaha

Fennel and Spring Radish Salad

By Chef Clayton Chapman, the Grey Plume

Yield: 2–3 servings

2 bulbs fennel with fronds (greens) attached
4 spring radishes (such as watermelon, red, breakfast, black or daikon)
Zest and juice from 1 whole lemon (Zest the lemon before you juice it.)
1 tablespoon raw honey
1 tablespoon white wine vinegar
6 ounces extra-virgin olive oil
Kosher or sea salt to taste
Cracked black pepper to taste

Remove tops of fennel and chop the greens. Cut fennel in half the long way. Remove the stem end and lay the fennel flat side down on cutting board. Slice fennel as thinly as possible.

Trim the ends (root and stem) from radish. Slice radish as thinly as possible.

Toss sliced fennel with the chopped greens, radish, lemon zest and juice. honey, white wine vinegar, olive oil, salt and pepper.

Allow the fennel to marinate in the refrigerator for an hour before you serve. If you prefer to serve the fennel hot, you can gently heat it up in a pan.

Photography by Margaret Davenport