Let me tell you a thing or two about fennel: it’s fresh, purifying and a perfect palate cleanser! Its simplicity is at the base of one of our favorite summer recipes, fennel salad! This remarkable little side dish doesn’t play second fiddle to anyone. As a matter of fact, it holds its own when paired with robust meat entrée such as roasts, meat loafs and why not, even competition-size t-bone steak!

The sweet anise aftertaste strikes a perfect balance with the spiciness of the radishes. The recipe calls for cucumbers but my husband Roberto is not a big fan so we keep that to a minimum. Everything is topped with crushed hazelnuts, a touch of fresh dill and a hint of inspiration.

We keep the dressing simple, olive oil and lemon vinaigrette. Keep in mind that a little bit goes a long way. If you prefer a stronger dressing, don’t be shy to give a greek yogurt dill dressing a try. You’ll be surprised at what it can do for this simple little dish!