Fennel Salad | America's Test Kitchen

Name: Fennel Salad | America's Test Kitchen
Total time: 55 min
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

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

Keywords

Side Dishes
Salads
Vegetables

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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