1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced
3 medium fennel bulbs, quartered, cored and very thinly sliced, fronds reserved for garnish
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Combine radishes and fennel together in a medium bowl. Add lemon zest and juice, oil, salt and pepper. Toss together to combine. Garnish with reserved fennel fronds and serve.