Fennel Salad with Carrots, Red Onions and Radishes

Ingredients

• 500 g fennel
• 400 g Carrots
• 150 g radishes
• 2 red onions
• 50 g black and green olives (pitted)
• 1 untreated lemon
• 1 tsp raspberry vinegar
• 1 tsp Honey
• 6 tbsp Olive oil
• Salt
• pepper (ground fresh)

Instructions

1. 1.

   Wash, trim, and finely grate the fennel. Peel, wash, and slice or grate the carrots into thin strips. Wash, trim, and slice or grate the radishes similarly. Peel, halve, and cut the red onions into thin strips.

2. 2.

   Slice the olives thinly. Grate half a lemon and squeeze out its juice. Whisk together the grated lemon zest, lemon juice, raspberry vinegar, honey, and olive oil; season with salt and pepper. Toss the dressing with the vegetables and serve immediately.