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Radishes, Fennel, and Olives with Creamy Feta Spread
From Vegetables Every Day by Jack Bishop (pg 285)
  • ¾ lb radishes, trimmed (about 15 medium)
  • 4 oz feta
  • ¼ c plain yogurt
  • 1 garlic clove, minced
  • ¾ lb fennel bulb (1 small)
  • Kalamata olives
  • Fresh pepper
  • Salt
  1. Halve the radishes lengthwise from stem to root ends. Place in ice water for 30 minutes.
  2. Mash feta, yogurt and garlic together. After it comes together, season to taste.
  3. Trim fennel. Cut the bulb in half through the base (top to bottom). Remove the triangular core. Place each half cut-side down and slice crosswise into ½" thick slices. Cut slices lengthwise into long strips.
  4. Drain and dry the radishes.
  5. Plate and serve

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