Published: by Absolutely Recipes, in the Salad recipes category.
1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 TBSPs extra virgin olive oil
1/2 TSP kosher salt
1/4 TSP coarsely ground pepper
2 radishes, thinly sliced
With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices.
Transfer to a large bowl; toss with olive oil, salt and pepper.
Top with radishes and reserved fennel fronds to serve.
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