Fennel, celery, and wilted radish salad with capers in a citrus vinaigrette

Try a refreshing fennel, celery and wilted radish salad with zesty capers in a tangy citrus vinaigrette. A burst of flavors in every bite!

Ingredients:

• 6 or more larger radishes with greens attached, halved vertically
• 1/2 fennel bulb (halved vertically) thinly sliced crosswise or use a mandolin
• a few fennel fronds, chopped
• 6 stalks celery, sliced thinly on a long diagonal or use a mandolin
• 2 tablespoons capers
• juice of one orange or 1/2 pink grapefruit
• twice as much olive oil as the amount of liquid from the citrus juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon local honey
• Dash caper juice
• Pinch ground black pepper

Instructions:

1. Cook the halved radishes in a saucepan with a small amount of water until the radish greens are slightly soft. Remove from heat right away, and submerge in a bowl of icy water.
2. Arrange the ingredients for the salad in a bowl for serving.
3. Combine the ingredients for the vinaigrette thoroughly. Drizzle over the salad and mix. Chill in the fridge, tossing occasionally until ready to serve.

Summary:

• Calories: 309 kcal
• Fat: 11 g
• Protein: 7 g
• Carbs: 53 g
• Potassium: 1871 mg
• Magnesium: 93 mg