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.
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.
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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