Ingredients

Method

• 3 bulbs fennel, shaved
• 150 g radishes, thinly sliced
• 1 lemon, juiced
• 4 T extra virgin olive oil
• 25 g hazelnuts, grated
• salt, to taste

Method

Ingredients

Place the fennel shavings and radishes in a bowl of iced water to keep them fresh and to make the fennel shavings curl.

Drain and arrange a pile of fennel shavings on a plate. Add the sliced radish and pour over the lemon juice and a drizzle of olive oil.

Garnish with the grated hazelnuts and season with salt.