Chef-Boy-I-Be Illinois' Daikon And Fennel Salad - cooking recipe

Ingredients

1 daikon radish, 4 inch piece
1 fennel bulb
1 carrot
1 small onion
1 lemon
1/8 cup extra virgin olive oil
salt and pepper

Preparation

Peel and trim the daikon radish.
Trim and quarter the fennel bulb.
Peel and trim the carrot.
Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
Best served slightly chilled.