Fresh Fennel Salad with Capers & Lemon
Look for firm, unwrinkled fennel bulbs, with fresh-looking green fronds. If you can’t find the smaller capers (labeled “nonpareil”), you can use the bigger capers-often from Spain-but chop them up so they are not so overwhelming in the salad.
2 tablespoons chopped sun-dried tomatoes
3 tablespoons boiling water
1/4 cup fresh lemon juice
4 teaspoons olive oil
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
2 bulbs fennel (2-1/2 pounds total)
2 teaspoons small (nonpareil) capers or large capers, coarsely chopped
1 In a medium heatproof bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes have softened, 15 to 20 minutes (depending on the dryness of the tomatoes).
2 Add the lemon juice, oil, mustard, and salt to the sun-dried tomatoes.
3 Cut off the fennel stalks and fronds. Finely chop 1/4 cup of the fronds and add to the bowl of dressing; discard the stalks. Cut the bulbs in half lengthwise and thinly slice crosswise.
4 Add the fennel and capers to the bowl and toss well to combine. Serve at room temperature. Makes 4 servings
Makes 4 servings.
Per serving: 114 calories, 5.1g total fat (0.6g saturated), 0mg cholesterol, 7g dietary fiber, 17g carbohydrate, 3g protein, 377mg sodium.