Fennel Salad

Name: Fennel Salad
Yield: 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

Side Dishes
Vegetables
Salads

By Diane Unger ･ Appears in Cook's Country February/March 2013

A right and a wrong way to slice fennel? Who knew? Technique down, we made a lively salad.

SERVES 4 to 6

TIME 25 minutes, plus 30 minutes chilling

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