Friday, July 15, 2011

at the moment...

... pink hydrangea is blooming away,the fennel is taking off,and the last of the radishes are in the fridge.

A Fennel and Radish Salad
Thinly slice one fresh bulb of fennel and one giant purple radish (or a few smaller radishes of your choosing), and toss the slices together in a bowl with a good squeeze of lemon juice and a drizzle of olive oil. Season it all with salt and pepper and a few feathery shavings of parmesan.

Vacation was amazing - going through the photos now...

2 comments:

emma wallace said...

Must try this! I never know what to do with radishes... Love the summery pics!

Chelsea said...

Hi Emma - thanks! I always seem to end up eating our radishes over the sink with a little salt, or sliced in a salad of some sort - to me, they're always best raw :)