Weekend Recipe: Fennel Salad | KCET
Weekend Recipe: Fennel Salad
This simple, bright salad from America's Test Kitchen is a great way to appreciate the crunch and anise flavor of raw fennel. When cutting the fennel, be sure to slice against the grain to prevent tough, fibrous strands.
Serves 4 - 6
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
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.
Stir in parsley and almonds. Season with salt and pepper to taste, and serve.
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