Name: Shaved Fennel, Radish, and Grapefruit Salad
Cook time: 55 min
Total time: 2 1/4 hr (includes steeping)
Yield: Makes 8 generous servings
Ingredients: 1/3 cup olive oil; 2 tablespoons fennel seeds, lightly crushed; 4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded; 1 lb radishes (about 1 1/2 lb total with greens), trimmed; 4 pink or red grapefruits; 1 medium garlic clove; 1/2 teaspoon salt; 1/4 teaspoon black pepper; a Japanese Benriner or other adjustable-blade slicer

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Shaved Fennel, Radish, and Grapefruit SaladMikkel Vang

If you're making the striped bass in agrodolce sauce as well as this salad, save 1/3 cup chopped fennel fronds for garnishing the fish.

Cooks' notes:

· Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.

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