• 1 bunch dandelion greens or mixed baby lettuces

• 1 lemon

• 2 spring onions

• ¾ c olive oil

• salt & pepper

• 1 bulb fennel

• 1 bunch radishes

Wash and spin dry the dandelion greens; refrigerate. Peel a few strips of zest from the lemon and chop very finely to make about ½ tsp. Juice the lemon; there should be about ¼ cup. Peel and chop the spring onions very fine, cover with the lemon juice and macerate for about 20 minutes. Whisk in the olive oil and season with salt and pepper.

Trim the tops and root ends of the fennel and remove the outer layer and any bruised or damaged parts. Slice it very thin (about 1/8”) with a sharp knife. Wash the radishes and cut into halves or quarters lengthwise, or slice into rounds. Just before serving, toss all the ingredients with enough of the dressing to just coat them. Adjust the seasoning and serve immediately.

• 1 bunch dandelion greens or mixed baby lettuces

• 1 lemon

• 2 spring onions

• ¾ c olive oil

• salt & pepper

• 1 bulb fennel

• 1 bunch radishes

Wash and spin dry the dandelion greens; refrigerate. Peel a few strips of zest from the lemon and chop very finely to make about ½ tsp. Juice the lemon; there should be about ¼ cup. Peel and chop the spring onions very fine, cover with the lemon juice and macerate for about 20 minutes. Whisk in the olive oil and season with salt and pepper.

Trim the tops and root ends of the fennel and remove the outer layer and any bruised or damaged parts. Slice it very thin (about 1/8”) with a sharp knife. Wash the radishes and cut into halves or quarters lengthwise, or slice into rounds. Just before serving, toss all the ingredients with enough of the dressing to just coat them. Adjust the seasoning and serve immediately.