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Fennel Salad

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12 radishes
3 fennel bulbs
2 carrots
1 green eating apple
1 tablespoon lemon juice
6 tablespoons mayonnaise


Serves: 5


Trim radishes and make vertical cuts on 4 sides. Soak in ice cold water for 2-3 hours until `petals' open. Drain and reserve for garnish.

Trim fennel and reserve fern-like tops for garnish. Cut bulbs in half, discarding any hard core. Slice thinly. Peel carrots and cut into thin matchstick strips. Core and dice unpeeled apple. Mix lemon juice into vegetables, then stir in mayonnaise.

Turn mixed ingredients into a salad bowl and garnish with radish flowers and fennel tops.

Note: Fennel has a strong aniseed flavour and goes particularly well with fish.

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