Fennel Radish Salad

This crunchy salad holds up for days in the fridge if the dressing is kept separate and added just before serving. 

1 medium fennel bulb 
1 cup sugar snap peas, ends trimmed 
1 head radicchio, cut into ribbons 
4 red radishes, thinly sliced 
1 watermelon radish, thinly sliced 
1 bunch scallions, chopped at an angle
½ cup pea shoots 
¼ cup fresh parsley leaves 
1 lemon 
¼ cup olive oil
½ tsp flaky salt 
¼ tsp ground black pepper 

Cut fennel bulb in half lengthwise. Remove tender fronds from stalks and set aside. Cut away upper half of stalks and save for stock-making. Chop fennel into thin slices. Chop sugar snap pea pods on an angle into wide strips, about the width of one pea. Toss fennel and chopped peas in a large bowl with radicchio, radish slices, scallions, pea shoots and parsley leaves.  

Zest lemon into wide mouth jar, grating with a rasp to remove the outer yellow skin. Cut lemon in half and squeeze juice into a small bowl. Discard seeds and add juice to jar along with olive oil, salt and pepper. Shake to combine. Toss salad with dressing, top with fennel fronds and serve.