Radish, Fennel and Dandelion Salad - Christina Cooks

Ingredients

• 3-4 red radishes, very thinly sliced
• umeboshi vinegar
• extra virgin olive oil
• 2-3 cloves fresh garlic, thinly sliced
• 1 small fennel bulb, tops trimmed, 2-3 teaspoons leaves, reserved
• sea salt
• generous pinch crushed red pepper flakes
• 1 bunch dandelion, rinsed very well, left whole
• 1 cucumber, thinly sliced on the diagonal (do not peel, unless non-organic)