I’m not dissing kale, but after I made this salad I’m still craving it a week later. I still don’t get why so many people tell me they don’t like fennel. I think it’s misunderstood. I’ve seen some people smell it and turn their heads away because it reminds them of black licorice, so they won’t try it. It doesn’t taste like licorice. It’s so versatile. You can shave it thinly for salads, roast the root simply with oil, salt, and pepper, puree it in a soup, or add it to the pot for slow cooked meat. I loved having a salad without lettuce or kale, that was so fresh, and crunchy, and works so well with olive oil and lots of lemon juice.
Thinly slice apples, fennel, and radish. Fennel in the bowl first, sprinkle a nice amount of salt, and massage the fennel. Then add sliced apples and radishes. Pour some olive oil, lemon juice, sliced tomatoes, and cilantro and mix it in. Taste it to see if there’s enough salt, lemon juice and olive oil. I think I used two lemons.