Another Kevin Ward recipe for a delicious and crisp salad with seasonal ingredients.
2 Watermelon Radishes, sliced paper thin on a mandolin
1 Cara Cara Orange, segmented, juice saved
1 Grapefruit, segmented, juice saved
1 Blood Orange, segmented, juice saved
1 small bulb Fennel, peeled in 2” ribbons
1 Meyer Lemon, juice
3 TBSP Olive Oil
1 tsp Honey
1 tsp Tahini
Fleur de Sel
Freshly cracked Pepper
In a jar, combine citrus juices, olive oil, honey, tahini, salt, and pepper. Shake vigorously.
Toss citrus segments, fennel, and sunflower sprouts in vinaigrette.
Arrange radishes on plate. Dress radishes with fennel and citrus.