Warm Potato, Radish, and Fennel Salad

Colorful radishes add a bit of heat and vivid color to any salad and this one's no exception.

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SERVINGS
6

INGREDIENTS
1 Tbsp chopped fennel leaves
1 tsp grated lemon zest
3 Tbsp lemon juice
1 1/2 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 cup olive oil
1 fresh fennel bulb
10 radishes
1/4 cup diced red onion
1 lb of 1/4-inch-thick sliced baby red potatoes
1/2 cup Parmesan cheese

PREPARATION
In a bowl, mix 1 Tbsp chopped fennel leaves, 1 tsp grated lemon zest, 3 Tbsp lemon juice, 1 1/2 tsp Dijon mustard, 1 tsp Kosher salt, and 1/2 tsp freshly ground pepper. Whisk in 1/4 cup olive oil. Halve, core, and very thinly slice 1 fresh fennel bulb; discard stalks. Add the sliced fennel, 10 radishes, sliced, and 1/4 cup diced red onion to the salad. Cook 1 lb of 1/4-inch-thick sliced baby red potatoes in salted boiling water, covered, about 7 minutes; drain. Add to salad and toss. Shave 1/2 cup Parmesan cheese over top; serve warm.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 192
Total Fat: 11 g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 18 g
Fiber: g
Protein: 5 g

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