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Fennel & Radish Salad with Citrus Herb Vinaigrette

Kayla Howey
  • minutes
  • Serves

INGREDIENTS

2 tbsp

Basil

1

Blood orange

1

Fennel, bulb

1

Fresno chili pepper, red

1 tsp

Garlic

1 tsp

Lemon, zest

2 tbsp

Mint

1

Mint, fresh leaves

1 tsp

Orange, zest

2 tbsp

Parsley

2

Radishes, thin

1 tbsp

Shallot

2 tbsp

Tarragon

1

Watermelon radish, small thin

1 tsp

Dijon mustard

2 tbsp

Honey

2 tbsp

Lemon juice, freshly squeezed

1

Black pepper, freshly cracked

1

Kosher salt

1

Sea salt, flaky

1 cup

Neutral oil

1/4 cup

Olive oil, extra virgin

1/4 cup

White wine vinegar

2 tbsp

Orange juice, freshly squeezed