Appetizer: United States – Crisp Fennel and Radish Salad with Lemon-Caper Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 large fennel bulb, fronds reserved
8 radishes, thinly sliced
1 small crisp apple (e.g., Honeycrisp), julienned
2 tbsp (30 ml) flat-leaf parsley, chopped
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey
1 tbsp (15 ml) capers, rinsed and chopped
1 / 4 cup (20 g) shaved Parmigiano-Reggiano
2 tbsp (30 ml) toasted pistachios, roughly chopped
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Trim fennel, halve lengthwise, remove core, and shave very thinly with a mandoline or knife. Soak slices in ice water for 5 minutes to crisp, then drain and pat dry.
In a small bowl, whisk lemon zest and juice with Dijon and honey. Slowly stream in olive oil while whisking until emulsified; stir in chopped capers and season with salt and pepper.
In a large bowl, combine shaved fennel, sliced radishes, julienned apple, parsley, and a few chopped fennel fronds. Toss with the vinaigrette to lightly coat.
Taste and adjust seasoning. Plate and finish with shaved Parmigiano-Reggiano, toasted pistachios, additional fennel fronds, and cracked black pepper.
Serve immediately so the salad stays crisp; a final squeeze of lemon at the table is welcome.