Side Dish: United States – Shaved Fennel and Arugula Salad with Lemon-Caper Vinaigrette

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 min

Total 25 min

Ingredients

1 large fennel bulb, fronds reserved
3 cups (90 g) baby arugula
1 small shallot, very thinly sliced
2 tbsp (30 ml) capers, rinsed and drained
1 lemon, zested and juiced
1 tsp Dijon mustard
1 / 2 tsp honey (optional)
1 / 4 cup (60 ml) extra-virgin olive oil
1 / 3 cup (35 g) sliced almonds, toasted
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Trim fennel, reserving fronds. Halve bulb, remove core, and thinly slice (mandoline if possible). Optional: soak slices in ice water 5 minutes to crisp, then drain and pat dry.
In a bowl, whisk lemon zest and juice, Dijon, honey (if using), salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified; stir in capers and shallot.
In a large bowl, combine arugula, shaved fennel, and 2 tablespoons chopped fennel fronds. Drizzle on about two-thirds of the dressing and toss gently to coat.
Taste and add more dressing, salt, or pepper as needed. Fold in most of the toasted almonds, then scatter the rest on top.
Serve immediately so the arugula stays crisp. If almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 2–3 minutes.