Fennel Salad with Carrots, Onions and Radishes
- 500 grams Fennel
- 400 grams carrots
- 150 grams Radish
- 2 red onions
- 50 grams black and green Olives (pitted)
Rinse, trim, and thinly slice the fennel. Rinse, peel, and thinly slice the carrots. Rinse and trim the radishes, then thinly slice. Peel and halve the onions, then thinly slice.
Thinly slice the olives. Finely grate half a lemon, then squeeze the juice. Mix the zest and the juice with the raspberry vinegar, honey, and oil. Season to taste with salt and pepper. Mix the dressing with the vegetables, then serve.