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.
July 03, 2012
June 19, 2011
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.
May 18, 2011
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!
March 30, 2011
Not a fan. It lacked flavor, flavors weren't "bright", non descript. I have most of it left over in my fridge,and I am afraid I will have to throw it all out. I'm hoping to find some vinegerette to bring all the flavors together so I can salvage it,
As a side note: I had to go out and buy a mandolin for this recipe because I didn't own one. I couldn't have made it without one. The prep took too long to slice. all those itty bitty radishes on my new mandolin caused a nick on my finger (I know, not the recipes fault) and the waste from the veggies caused my garbage disposal to back up (Once again I know it's not the recipes fault)
It just was an all around unpleasant experience.
March 22, 2011
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!
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