Shaved Fennel and Radish Salad with Citrus and Sumac by Chef Donna Grisham

Taste-test this recipe and get the fresh ingredients for it at this week's produce stand on Monday from 5:00-7:00 PM! 

3 Tablespoons extra-virgin olive oil

1 Tablespoon fresh lemon juice

2 Teaspoons champagne vinegar

1 Teaspoon sumac

1/2 teaspoon finely grated orange zest

Coarse salt

Freshly ground black pepper

2 Medium fennel bulbs

4 Radishes, trimmed

2 Oranges

Whisk together the olive oil, lemon juice, vinegar, sumac and orange zest. Season with salt and pepper. Set aside. Cut off and discard the stalks from the fennel bulbs, reserving some of the fronds for garnish. Halve the fennel bulbs lengthwise and cut out and discard the cores. Thinly slice the fennel bulbs using a mandoline or sharp knife. Transfer to a large bowl. Thinly slice the radishes using a mandoline or sharp knife. Transfer to the bowl of fennel. Using a sharp knife, cut away the peel and white pith from the oranges (see cooking tips*). Cut between the membranes to release the segments. Transfer the segments to the bowl of fennel and radish. Give the dressing a whisk and drizzle it over the fennel, radish and orange. Toss gently to coat. Taste and adjust seasonings if desired. Garnish with fennel fronds and serve immediately.
* Cooking tips! How to trim citrus: Using a sharp knife, cut off both ends of the fruit to expose the flesh. Stand the fruit flat on one of the cut ends. Working from top to bottom and following the contour of the fruit, carefully cut away the peel and white pith, removing as little flesh as possible. When all the peel and pith is removed, turn the fruit on its side and cut it crosswise into rounds.