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1 bunch radishes, diced into small cubes, greens washed and chopped

1 bulb fennel, diced, reserving about a tbsp. Of fennel fronds.

9 tbsp. extra virgin olive oil, divided

½ tsp. kosher salt

¼ tsp. pepper

4 tbsp. Vegan butter

4 lg. garlic cloves, finely chopped

½ lemon, juiced

Pinch red pepper flakes

4 tsp. chopped parsley

8-12 thin slices crusty bread, toasted


  1. Remove leaves and stems from radishes. Discard the stems, wash the leaves, and chop them. Set aside.
  2. Dice radishes into small 1/2 inch cubes.
  3. Remove the fennel stalk and cut fennel bulb into similar sized cubes.
  4. Add 2 tbsp olive oil to a very hot pan. Add fennel, salt, and pepper, and toss for a minute.
  5. Add the radishes to the fennel. Toss and then let sit until they start getting some color.
  6. In a small sauce pan over medium heat, melt butter and then add the garlic, red pepper, and 6 tbsp. Olive oil. Reduce to simmer for about 4-5 minutes.
  7. To your radishes and fennel, add your greens, fronds, and parsley; toss until incorporated.
  8. Brush butter mixture over the top of each slice of bread
  9. Spoon the radish fennel mixture on top.
  10. Serve immediately.
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