Fennel, Celery, And Wilted Radish Salad With Capers In A Citrus Vinaigrette

• For the Salad
• 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
• For the Citrus Vinaigrette
• 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

1. Steam the halved radishes in a saucepan with a little water only until the radish greens have wilted. Take off heat immediately, and plunge in an ice bath.
2. Place the salad ingredients in a serving bowl.
3. Mix the vinaigrette ingredients well. Pour over the salad and toss. Allow to sit in the refrigerator, and toss occasionally until serving time.

salad, larger, fennel, fennel, stalks celery, capers, vinaigrette, orange, much olive oil, mustard, local honey, caper juice, ground black pepper

Taken from food52.com/recipes/17678-fennel-celery-and-wilted-radish-salad-with-capers-in-a-citrus-vinaigrette (may not work)