Fennel, Radish and Spinach salad

Fennel is a very under-estimated vegetable. It is very tasty, both cooked and raw. Here is a salad recipe which, I confess, is an adaptation of a Jamie Oliver recipe.
– Trim the dirty leaves off the outside of the fennel.
– Cut the fennel bulb into four pieces and put through the slicer of a food processor. It needs to be shredded finely but not “pulp”. You can keep the fine spidery leaves on the fennel they add flavor.
– Wash a bunch of radishes, break off the dirty outer leaves but leave the others leaves. You need fresh, crisp radishes, if they are a little soft, plunge them into iced water and soak for 30 minutes.
– Put the bunch of radishes, leaves side down, through the slicer.
– Mix together with the sliced fennel.
– Add salt, pepper, crushed garlic, olive oil and a lot of lemon juice.
I add some baby spinach shoots or a lot of parsley to add some colour.