Ingredients
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 medium fennel bulbs (1 1/4 pounds), thinly sliced
4 radishes, trimmed and thinly sliced
2 tablespoons capers, drained and rinsed
Fennel fronds, if desired
Preparation
In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.
