Fennel Salad With Apples and Radishes topped with Redifarms Fennel and Radish Microgreens  


  1. 1 small shallot, very thinly sliced 
  1. 2 tbsp. Patricia & Paul’s Premium Balsamic Vinegar 
  1. Kosher salt 
  1. 3 tsp. Redifarms Fennel Microgreens 
  1. 2 tbsp. Patricia & Paul’s Extra-Virgin Olive Oil 
  1. Zest and juice of 1 lemon 
  1. 3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced 
  1. 1 tart apple, such as Granny Smith, halved, cored, and very thinly sliced 
  1. 3 to 4 radishes, very thinly sliced 
  1. 1/2 c. walnuts, toasted and chopped 
  1. 1/2 pomegranate’s worth of seeds 
  1. 3 tsp. Redifarms Radish Microgreens 


  1. In a small bowl place shallot, vinegar, and 1/2 teaspoon salt. Let the shallot marinade, stirring occasionally, until ready to use. 
  1. In a large bowl, whisk oil, lemon zest and juice, and fennel salt. Add fennel and radish microgreens, fennel, apple, radishes, and pickled shallots (discard vinegar) and toss to combine; season with salt. Top with walnuts and pomegranate seeds. 

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