Radish, Fennel and Dandelion Salad
Experience the vibrant flavors of spring with Christina Cooks' Radish, Fennel and Dandelion Salad—crisp radishes, aromatic fennel, and detoxifying dandelions in a zesty olive oil dressing. Perfect...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Whisk
- Serving platter
- Measuring cup
- Measuring spoon
- Spoon
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)
- 1/4 cup extra virgin olive oil
- juice of 1 fresh lemon
- 2 teaspoons brown rice syrup
- 3-4 sprigs fresh parsley, finely minced
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