Ingredients
3 Tbsp extra-virgin olive oil
2 Tbsp apple cider vinegar
squeeze of 1 lemon
salt and freshly ground pepper
1/3 C plain yoghurt (optional)
1 garlic clove, crushed (optional)
1/3 C mint leaves, shredded (optional)
1 apple, tart varieties are better
1 large or 2 small fennel bulbs, plus some fronds
1/2 bunch radishes
Summary
Who knows if this is a salad or a slaw, but I say why not be both. It’s the good combo of yummy crunchy things that’s the winner here, and all these are so great at the moment. Slice them up fine, and dress with this creamy mint-yoghurt dressing or a simple lemon option …
Apple, fennel and radish salad-slaw
Combine the dressing ingredients in the bottom of large serving bowl and whisk until combined. Both the simple vinaigrette or the beefed up herby yoghurt version are great with this, just test as you go and tweak to suit your taste.
Wash and slice the the apple, fennel and radishes. Cut them up into fine matchsticks or thin slices. If you’re making a lot (for community baked potato / zucchini fritter night… or a picnic for instance), using a little mandolin or vegetable slicer is handy.
Add to the bowl and mix well to coat. The fennel and apple both brown quickly after slicing, but the lemon dressing will sort that out. Tear some of the fennel fronds on top and dig in.
