Fennel, Cauliflower, Green Beans, and Radishes with Meyer Lemon Vinaigrette

Makes 4 to 6 servings

This light and bright salad can be used in endless ways, like tossed with beans for a light supper, as a fresh side alongside grilled meats or fish, or as quick green salad topper. Stir it together with cooked pasta for a cold pasta salad or pack it up in a cooler for a chilled beach lunch. Leftovers will marinade and soften, so enjoy them for another day or two.

Ingredients

  • 1 1/2 tablespoons lemon juice
  • 3 lb fennel
  • 15 French butter radishes
  • 1 lb cauliflower, cut into florets
  • 1 lb green beans

Meyer Lemon Vinaigrette

  • 1/3 cup meyer lemon juice
  • 3 1/2 tablespoons vegetable oil
  • Kosher salt, to taste
  • 1/2 teaspoon cracked black pepper

Directions

  1. Fill a bowl or baking fish halfway with cold water and mix in the lemon juice.
  2. Trim the tops and bottoms of the fennel bulbs. Peel off the outer layer. Trim any part of the fennel that is discolored or brown. Reserve about 1/2 cup fennel fronds in a damp paper towel. The fronds should be small, with 3 to 5 strands each.
  3. Use a mandoline or sharp knife to thinly shave the fennel, placing the fennel directly into the lemon juice bath as soon as it is sliced. Reserve the fennel in the lemon juice bath until serving.
  4. Slice the radishes as thinly as possible on a mandoline. Transfer to a large mixing bowl. Add the cauliflower.
  5. Trim the ends of the green beans and cut them into 1-in-long pieces.
  6. Bring a pot of well-salted water to a rolling boil. Have an ice bath ready.
  7. Place the green beans in the boiling water and cook them until just tender. Shock them in an ice bath to stop the cooking process. Strain and add to the bowl with the radish and cauliflower.
  8. For the vinaigrette: place the Meyer lemon juice in a blender cup and turn it on low speed. Slowly turn it up to high speed.
  9. Slowly pour the oil into the blender. Add the salt and pepper, and adjust seasoning if needed. You can also prepare the vinaigrette in a medium bowl with a hand whisk.
  10. Remove the fennel from the ice bath and pat dry. Add to the bowl with the other vegetables. Drizzle with dressing and toss gently. Serve garnished with the reserved fennel fronds.

CIA FOODIES

Fennel, Cauliflower, Green Beans, and Radishes with Meyer Lemon Vinaigrette

Fennel, Cauliflower, Green Beans, and Radishes with Meyer Lemon Vinaigrette
Makes 4 to 6 servings This light and bright salad can be used in endless ways, like tossed with beans for a light supper, as a fresh side alongside grilled meats or fish, or as quick green salad topper. Stir it together with cooked pasta for a cold pasta salad or pack it up in a cooler for a chilled beach lunch. Leftovers will marinade and soften, so enjoy them for another day or two.

Ingredients

  • 1 1/2 tablespoons lemon juice
  • 3 lb fennel
  • 15 French butter radishes
  • 1 lb cauliflower, cut into florets
  • 1 lb green beans
Meyer Lemon Vinaigrette
  • 1/3 cup meyer lemon juice
  • 3 1/2 tablespoons vegetable oil
  • Kosher salt, to taste
  • 1/2 teaspoon cracked black pepper

Directions

  1. Fill a bowl or baking fish halfway with cold water and mix in the lemon juice.
  2. Trim the tops and bottoms of the fennel bulbs. Peel off the outer layer. Trim any part of the fennel that is discolored or brown. Reserve about 1/2 cup fennel fronds in a damp paper towel. The fronds should be small, with 3 to 5 strands each.
  3. Use a mandoline or sharp knife to thinly shave the fennel, placing the fennel directly into the lemon juice bath as soon as it is sliced. Reserve the fennel in the lemon juice bath until serving.
  4. Slice the radishes as thinly as possible on a mandoline. Transfer to a large mixing bowl. Add the cauliflower.
  5. Trim the ends of the green beans and cut them into 1-in-long pieces.
  6. Bring a pot of well-salted water to a rolling boil. Have an ice bath ready.
  7. Place the green beans in the boiling water and cook them until just tender. Shock them in an ice bath to stop the cooking process. Strain and add to the bowl with the radish and cauliflower.
  8. For the vinaigrette: place the Meyer lemon juice in a blender cup and turn it on low speed. Slowly turn it up to high speed.
  9. Slowly pour the oil into the blender. Add the salt and pepper, and adjust seasoning if needed. You can also prepare the vinaigrette in a medium bowl with a hand whisk.
  10. Remove the fennel from the ice bath and pat dry. Add to the bowl with the other vegetables. Drizzle with dressing and toss gently. Serve garnished with the reserved fennel fronds.

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