Fennel Radish Salad with Mint Tea Vinaigrette

Fennel Radish Salad with Mint Tea Vinaigrette

by Mueller Market Chef Julia

Market Ingredients: 

• 1½ cups watermelon radish, thinly chopped (@bouldinfoodforest)

• 2 cups chicory mix (@hotspellfarm)

• 1 fennel bulb, thinly sliced (@hotspellfarm)

• 8 oz Latteria Vecchio, thinly sliced or shaved (@lira_rossa)

• 2–3 Tbl Mint Lemon Tea Concentrate (@lostpinesyaupon)

Other Ingredients: 

• 2½ Tbl olive oil

• 1 Tbl apple cider vinegar

• Salt and pepper to taste

Directions:

1. Prepare the toppings: Set all chopped vegetables to the side, along with the shaved cheese.

2. Make the vinaigrette: In a separate small bowl or jar, whisk together the Mint Lemon Tea Concentrate, olive oil, apple cider vinegar, salt, and pepper until well combined. Season as needed. 

3. Assemble the salad: Place the chicory mix in a large bowl. Pour the vinaigrette over the greens and toss gently to coat. Add the sliced watermelon radish, fennel, and shaved cheese. Toss again until evenly distributed.

4. Finish and serve: Top with fresh shaved Latteria Vecchio cheese and a crack of fresh black pepper. Serve immediately and enjoy!