Take off the outer parts of the fennel bulb that may be brown or discolored. Cut off the stalky parts with the fronds and core the bulb. Cut the bulb in half from top to bottom and then lay the cut pieces flat side down and slice into thin pieces. The bright green fronds (looks like dill) can be pulled from the stalks and added as well. Put the entire fennel into a bowl.

Cut the stems off the radishes and cut the radishes into thin slices, add to bowl.

Lightly salt and pepper the vegetables to taste.

Juice the lemon and add to the bowl just before ready to serve. Toss to coat.

Serve chilled or at room temperature.