Fennel Salad

From Cook's Country | February/March 2013

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

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