- Using a large sharp knife, cut base and stalks off fennel. Cut fennel bulb in half and slice thinly. Combine with radishes and capers in a large bowl.
- In a small bowl, blend lemon juice, olive oil and pepper. Add to fennel salad and toss to coat well. Season with salt to taste.
- Serve as an appetizer or as a side dish with grilled meat.
Variation: Replace radishes by thin slices of apple and serve salad immediately.