Yesterday was BEAUTIFUL! The sun was shining, the temperatures were warm, the trees and flowers blooming. It was a perfect spring day.
A change of seasons means a change of menu for us chefs. The colors and variety bring new inspiration and life to the plate. Today, I was inspired and it was too good to keep to myself.
Fennel and Watermelon Radish Salad
1 small fennel, halved and cored
3 small watermelon radish, or other radish, cleaned and peeled
2 ribs celery + inner leaves, washed
3 blood orange, supremed, scraps saved
Salt and pepper
Using a mandoline, or a steady hand and super sharp knife, slice fennel into a large glass bowl. Slices should be thin but not transparent. Slice radishes and celery ribs into bowl, too. Add blood orange segments, chopped parlsey and chopped celery leaves. Season with salt and pepper. Squeeze the juice from the orange scraps. Drizzle salad with about 1-2 tablespoons of evoo and toss gently to combine. Taste and adjust seasonings.
Friend that Cooks personal chefs in Wichita, Chicago, St. Louis and Kansas City offer weekly meal prep for families with busy schedules, food allergies or special diets. Learn more at http://www.friendthatcooks.com