1 bunch fresh young radishes
2 tbs extra-virgin olive oil
2 small bulbs or 1 medium-sized fennel bulb
2 tsp lemon juice
1 bunch rocket
Salt and pepper
Rocket is found in every greengrocer in Italy all year round. Its peppery taste adds piquancy to salads or can be used as a foil for thin slices of prosciutto or rare roast beef.
Clean the radishes and cut them lengthways – including the tops if these are still fresh. Clean the fennel and slice it lengthways into thin slices. Clean the rocket and separate it into smaller stems or leaves.
Arrange the radish and fennel slices on a white dish, top with the rocket, dribble the olive oil over, sprinkle with the lemon juice, and season with salt and pepper to taste. Add a serving of ricotta or cottage cheese, and you have a perfect light lunch.