2 bunches fresh, young dandelion greens
1 lemon, Meyer is best
2 shallots, peeled and mminced.
½ cup olive oil
Salt and pepper
White wine vinegar to taste
2 fennel bulbs
1 bunch small radishes, rinsed well
Wash and dry the dandelion leaves and refrigerate. Grate the lemon zest and set aside ½ teaspoon. Juice the lemon. Combine the shallots, lemon juice and zest in a salad bowl and let stand at room temperature for 20 minutes.
Whisk in the olive oil and season with salt and pepper.
Cut off the tops and base of the fennel bulbs and remove any layers that are brown or bruised. Slice the fennel thin. Remove the tops and tails of the radishes and cut into quarters or slice thin.
When ready to serve, toss all together with the dressing. Taste and correct seasoning with salt, pepper and olive oil.