- Fennel bulb
- Sherry vinegar
- Olive oil
- In a blender, place 1 fennel bulb (1/2 pound), cored and chopped with fronds reserved; 3 garlic cloves; the flesh of 1 watermelon (6 to 7 pounds), roughly chopped; 1 pound radishes (any type), roughly chopped; and 1/4 cup sherry vinegar. Puree, streaming in 1 cup olive oil. Garnish with sliced radishes and chopped fennel fronds.
- Courtesy of Craig Richards, executive chef of St. Cecilia in Atlanta