Laptop Fennel And Radish Salad

• 4 fennel bulbs with fronds
• 1 bunch fat red radishes
• 1 red onion
• Extra virgin olive oil
• Cracked black pepper
• fleur de sel

1. Separate fennel tops from bulbs and reserve. Trim the bulbs. See note on slicing below.
2. Wash and top off the radishes. Save the tops for "another use"---like soup). Slice them super thin.
3. Peel and thinly slice the onion.
4. Combine above ingredients with your clean hands in a large bowl. Drizzle in some peppery flavored extra virgin olive oil (a California oil would be good). Season with salt and pepper.
5. Finely chop the fennel tops and sprinkle those over everything.
6. A note on slicing: I aim for the thinnest slices possible, so for the fennel and the onion I turn to my mandoline (Robespierre) and for the radish my hand kyocera slicer (Danton). No matter how accurate you are with a sharp knife these are time savers.

red radishes, red onion, extra virgin olive oil, pepper, fleur de sel

Taken from food52.com/recipes/6675-laptop-fennel-and-radish-salad (may not work)