Ingredients
1 large fennel bulb, fronds reserved1 English cucumber1 medium Honeycrisp apple2 tablespoons extra virgin olive oil1/2 teaspoon kosher salt1/4 teaspoon coarsely ground pepper2 radishes, thinly sliced
Preparation
With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.
