Fennel Salad With Capers

Search for agency, unwrinkled fennel bulbs, with fresh-looking inexperienced fronds. In case you can’t discover the smaller capers (labeled “nonpareil”), you should utilize the larger capers typically from Spain however chop them up so they don’t seem to be so overwhelming within the salad.

Makes four servings


2 tablespoons chopped sun-dried tomatoes

three tablespoons boiling water

¼ cup recent lemon juice

four teaspoons vegetable oil, corresponding to olive or canola oil

1½ teaspoons Dijon mustard

¼ teaspoon salt


2 bulbs fennel (2½ kilos complete)

2 teaspoons small (nonpareil) capers or giant capers, coarsely chopped


1. In a medium heatproof bowl, mix the solar dried tomatoes and boiling water. Let stand till the tomatoes have softened, 15 to 20 minutes (relying on the dryness of the tomatoes).

2. Add the lemon juice, oil, mustard and salt to the sun-dried tomatoes.

three. Lower off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing; discard the stalks. Lower the bulbs in half lengthwise and thinly slice crosswise.

four. Add the fennel and capers to the bowl and toss effectively to mix. Serve at room temperature.

Diet per serving: 114 energy, 5.1g complete fats (zero.6g saturated), 0mg ldl cholesterol, 7g dietary fiber, 17g carbohydrate, 3g protein, 377mg sodium.

Good supply of: fiber, folate, niacin, potassium, vitamin C.

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