Step 1

Finely chop the fronds of the fennel bulb. Thinly slice the stalks and bulb with a mandoline (or finely chop with a chef's knife). Do the same with the cabbage and radicchio, and toss all the vegetables together. Zest the Meyer lemons and toss with the vegetables. Season to taste with salt and pepper.

Step 2

Whisk the dressing ingredients together, taste, and adjust. Toss with salad and refrigerate for an hour before serving.