This salad can be varied endlessly: you can use celery instead of fennel, arugula or watercress instead of radishes, or you can add orange segments or sliced red bell pepper for a different flavor. For the best dressing, use a juicy Meyer lemon when in season. I love to serve it with Moroccan dishes, like tagine or meatballs.
3 fennel bulbs
2 bunches red radishes
1 cup mint leaves (stems removed)
1 Meyer or regular lemon
1/4 cup extra-virgin olive oil
Sea salt or kosher salt
Trim the stems off the fennel and cut the bulbs into quarters; trim away core. Slice fennel paper thin, preferably on a mandolin or in a food processor. Discard green tops from radishes and slice radishes paper thin. Stack several mint leaves, roll up like a cigar, and cut crosswise into thin shreds (chiffonade); continue with remaining mint. Combine vegetables and mint in a salad bowl.
Juice the lemon and pour over the salad (I just squeeze lemon in my hand right into the bowl, letting the seeds get trapped in my fingers). Pour in olive oil and sprinkle with salt to taste. Mix salad well, then taste and adjust lemon juice, olive oil, or salt as necessary.