I don’t think this recipe needs very much of an introduction, other than to say it is absolutely one of the tastiest and prettiest hot-summer-day lunches.
You will find some lovely variations of this salad across the “world-wide web”. A couple that are particularly yummy sounding are Blood Orange and Fennel salad from The Cooks Atelier, Shaved Fennel and Parmesan from Simply Recipes, and a beautiful looking Grilled Salmon, Fennel, Radish and Cherry salad from Tartelette.
As I was browsing through the post on Tartelette it occurred to me that although blueberries have been top of mind (more to come on that next week), I have been eating cherries by the poundful. For some reason I have never given myself an occasion to cook with them. One of the recipes from this same Tartelette post is a gluten-free Cherry Cakes With Pistachio Crumble Topping — next project!
Fennel, Radish and Goat Cheese Salad Recipe
1 Fennel bulb trimmed and fronds reserved
1/4 cup of diced red onion
60 grams soft goat cheese or feta
1/4 cup PLUS 2 tablespoons red wine vinegar
1/4 cup warm water
6 tablespoons good quality first cold pressed extra virgin olive oil
Quick Pickled Onion Method
Place the diced onion in a 1 cup bowl or measuring cup.
Cover the onions with 1/4 cup of red wine vinegar and warm water.
Let sit for at least 1 hour.
These will last for several days in the fridge.
Cut the fennel into thin sliced.
Cut the radish into paper thin slices.
Place both on a serving plater or individual plates.
Crumble the cheese and sprinkle the pickled onion overtop.
Drizzle with olive oil and 2 tablespoons of red wine vinegar.
Garnish with the reserved fronds.