Name: Lemony Fennel Salad
Ingredients: 2 Tablespoons Salted Capers; 1 lb Fennel, trimmed; 2 teaspoons kosher salt; Juice of 1 lemon; 2 Tablespoons extra-virgin olive oil; 2 Tablespoons fresh parsley, finely chopped; Freshly ground black pepper

Lemony Fennel Salad

Author: Anya Fernald

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Description

Let this salad macerate for at least 30 minutes before serving, allowing the raw fennel to soften and the flavors to meld.

Ingredients

Scale

2 Tablespoons Salted Capers
1 lb Fennel, trimmed
2 teaspoons kosher salt
Juice of 1 lemon
2 Tablespoons extra-virgin olive oil
2 Tablespoons fresh parsley, finely chopped
Freshly ground black pepper

Instructions

Soak the capers in warm water to cover for 15 minutes. Drain and rinse well. With a mandoline or very sharp knife, cut the fennel crosswise into paper-thin slices. Transfer to a bowl and season with salt, tossing to coat. Let stand for 5 minutes, then pour off any accumulated liquid. Add the lemon juice, olive oil, parsley, and capers and toss to combine. Season with freshly ground pepper and additional salt to taste. Let stand at room termperature for 30 minutes before serving.

Notes

Not Included in Large Real Food Box: Capers (TBC), Kosher Salt, EVOO, Black pepper

Excerpted from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Brown W. Cannon III.

Lemony Fennel Salad