I thinly sliced, then cut into julienne. I also added one portion of julienned carrots. I was going for a slaw'ish salad so we could put on our pork tacos. The altered method worked well and gave the chipotle pork tacos a very nice crunch, as compared to leaving just sliced and eating as a side salad. I didn't think I would have liked it as much if I'd stuck with the original recipe. So good solid recipe, the anise/fennel gave it an unexpected nice flavor. My entire family (myself, hubby, two boys 12 and 8) enjoyed it and we will be making again.
Love this recipe! I used kalamata olives instead of nicoise. No need for a mandolin. Just slice thin with a good chef's knife. The fresh taste of the lemon juice with the sweet fennel, spicy radishes, and salty olives is wonderful. Great low-cal side dish for summer.
This salad has wonderful crunch and lots of zip. Use this instead of cole-slaw for a low-calorie side dish. We eat every bite in one sitting when I do make it!
I took one bite of this salad and that was enough for me! It was an odd combination of flavors for me. I served it with the chipotle pork tacos that were featured in the magazine and I'm glad those turned out!