Salad: United States – Fennel-Cucumber Crunch Salad with Lemon-Caper Dill Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 medium fennel bulb, cored and thinly shaved (reserve tender fronds)
1 large English cucumber, thinly sliced into half-moons
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced
1 / 3 cup (50 g) pitted Kalamata olives, halved
1 / 4 cup (30 g) toasted pistachios, roughly chopped
2 tbsp (8 g) fresh dill, chopped
2 tbsp (6 g) fresh mint, torn
Zest of 1 lemon
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
1 tbsp (15 g) capers, rinsed and chopped
1 / 2 tsp (1 g) dried oregano (or 1 tsp fresh, minced)
1 / 2 tsp (7 g) honey
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Place the shaved fennel, cucumber, radishes, and red onion in a large bowl; reserve a tablespoon of fennel fronds for finishing. If the onion is sharp, soak slices in ice water 5 minutes, then drain and pat dry before adding.
In a small bowl, whisk lemon juice, vinegar, Dijon, honey, oregano, and chopped capers. While whisking, stream in the olive oil until emulsified. Season with 1/4 teaspoon salt and several grinds of black pepper.
Add lemon zest to the vegetables, pour over the vinaigrette, and toss gently to coat. Fold in dill, mint, olives, and pistachios.
Taste and adjust with more salt, pepper, or lemon juice as needed.
Top with reserved fennel fronds. Let sit 5–10 minutes to lightly marinate, then serve alongside the salmon.