Fennel is very low in calories and high in fibre, providing only 12 kcal per 100g. It's also a good source of beta-carotene, an important antioxidant needed for the immune system, as well as folate, needed for healthy blood;, and potassium, needed to help control blood pressure.
Fennel has a crunchy texture and a delicate but distinctive liquorice flavour that works well in summer salads.
Ingredients (Serves 4)
- 2 large fennel bulbs
- 1 bunch radishes, thinly sliced
- Ice water
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sesame seeds
- Freshly ground pepper and salt
Trim the top and bottom of the fennel bulbs. Remove and discard any tough outer layers. Cut the bulbs in half lengthwise and very thinly slice them crosswise.
Add the sliced fennel and radishes to a bowl of ice water and let stand for 15 minutes, or until very crisp.
Meanwhile, in a small bowl, whisk the extra-virgin olive oil with the lemon juice and season with salt and pepper.
Drain the fennel and radishes and pat dry.
In a bowl, toss the fennel and radishes with the dressing, sprinkle on the sesame seeds and let stand for at least 5 minutes before serving.