Fennel Salad With Sweet Florida Onions

My dad is pretty impressive when it comes to his culinary skills.  Many of the recipes that you find on RecipePhile come from cooking, eating and exploring everything epicurean with my dad.  For the last few days I have been in Florida visiting my parents (my adorable niece and nephew were there as well as my brother and sister-in-law) and as usual, we ate like Kings (and Queens).

On Wednesday we ate at Ristorante Claretta and my brother and I devoured a 48 oz certified Angus beef T-Bone steak grilled Tuscan style ('La Fiorentina').  It was truly the most amazing steak I have had in ages.  Mom's prime rib ruled on Thursday and the grilled lobsters and risotto my brother made were to die for. 

My dad prepared an incredible salad for lunch one day with vegetables purchased from this incredible vegetable stand near Jensen Beach. Cathy the owner and her husband buy produce only in South Florida and the onions they have are incredible. 

The salad has become a staple in our household, but is best when it includes their sweet Florida onions.  The salad is easy to prepare and you can use just about any raw veggie.  Here is our version:

- 1 small bag of radishes
- 1 fennel bulb chopped
- 1 large sweet Florida onion (or vidalia if you are not in Florida)
- 2 red or yellow peppers
- 2 carrots
- 2 stalks of celery
- Rice vinegar
- Extra Virgin Olive Oil or Olio N'uovo
- Kosher salt and freshly ground black pepper

Chop the veggies (bite size) and toss into a bowl.  Add about 3 or 4 tbsp of rice vinegar (my dad says that you should always add the vinegar first, because if you put the olive oil in before the vinegar the vinegar will not take to the veggies) and 2 or 3 tbsp of the olive oil.  We use Olio N'ouvo for this recipe.  It is extremely flavorful.  Season with  kosher salt and freshly ground black pepper, toss well, taste, adjust seasoning to your liking and then serve.