Fennel Salad

From Cook's Country | February/March 2013
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Why this recipe works:

Raw fennel is underappreciated here in the United States, and we wanted a simple, bright preparation with contrasting flavors and textures. We quickly learned that, much like meat, fennel needs to be sliced against the grain to prevent tough, fibrous strands. Along with the fennel, sliced red… read more

Raw fennel is underappreciated here in the United States, and we wanted a simple, bright preparation with contrasting flavors and textures. We quickly learned that, much like meat, fennel needs to be sliced against the grain to prevent tough, fibrous strands. Along with the fennel, sliced red onion, golden raisins, and capers soften for 30 minutes in a simple vinaigrette livened up with honey, lemon, and Dijon. Right before serving, we toss in whole parsley leaves and crunchy sliced almonds.

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Serves 4 to 6

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Salt and pepper
  • 2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin crosswise
  • 1/2 red onion, halved through root end and sliced thin crosswise
  • 1/2 cup golden raisins, chopped
  • 3 tablespoons capers, rinsed and minced
  • 1/2 cup fresh parsley leaves
  • 1/2 cup sliced almonds, toasted

Instructions

  1. 1. Whisk oil, lemon juice, mustard, honey, 1 teaspoon salt, and 1 teaspoon pepper together in large bowl. Add fennel, onion, raisins, and capers and toss to combine. Cover and refrigerate for 30 minutes to allow flavors to blend.

    2. Stir in parsley and almonds. Season with salt and pepper to taste, and serve.

Test Kitchen Discovery: Slice Against the Grain

Cutting fennel this way shortens the fibers, so the fennel won’t be stringy in the salad.

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