This recipe - just in, from Joan Scott, a Writers' Guild Friend and long standing member of the Veggie Coop. The rest of the words are from Joan and her source. I am leaving Joan's e-mail contact information on the bottom. If you have any questions, get in touch with Joan.

"Very pretty and delicius thing to do with your lovely radishes.

Salad
500g radishes sliced ideally with a mandoline
1 fennel bulb ditto
100 g finely chopped walnuts

Vinaigrette
zest of 2 oranges, or mandarins or tangerines
juice of ditto freshly squeezed
3 tbsp white vinegar (do not use balsamic as it makes these delicate translucent white slices brown)
a few fine threads of fennel leaves, or dill
Salt and pepper
150 ml extra virgin olive oil

Mix salad ingredients in a bowl.

Blanch zest in boiling water for 1 minute and immediately rinse in cold water to stop the cookingg

In a small bowl prepare the vinaigrette except the oil. Whisk in the oil very slowly with a fork or whisk to emulsify

Pour vinaigrette over salad, cover and chill one hour.
joan scott
joans@mun.ca