• 1 Fennel Bulb - stalks removed - cut in half and remove core - thinly sliced
• 1 Head of Radishes - thinly sliced and cut into matchsticks.
• 1/ Cup Oven Dried Tomatoes - or dry sun-dried tomatoes - or to taste – chopped
• 1/2 Cup Whole Basil Leaves
• 1/2 Cup Whole Italian Flat Leafed Parsley Leaves
• 1/4 Cup Whole Mint Leaves
• 1/4 Cup Chives
• 2 Tablespoons Capers - or to taste

Salsa Verde

• *I portioned the Verde for this salad but if you want you can make the whole batch to use for other dishes.
• 1/3 Cup Extra Virgin Olive Oil
• 1/4 Teaspoon Lemon Zest
• 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Tablespoon +1 Teaspoons Champagne Vinegar or to taste
• 1/2 Cup Fresh Basil – minced
• 1/3 Cup Fresh Parsley – minced
• 1 Tablespoons Fresh Mint – minced
• 1 Tablespoons Fresh Chives – minced
• 1 Garlic Clove – minced
• 2 Teaspoons Shallots – minced
• 2 Teaspoons Capers – minced – or to taste
• 1/4 Teaspoon Crushed Red Peppers – or to taste
• 1/4 Teaspoon Sea Salt – or to taste

Additional toppings

• Asiago Cheese – finely shredded – or to taste
• Red Cabbage
• Artichoke Hearts