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Fennel Salad


Raw fennel is underappreciated here in the United States, and we wanted a simple, bright preparation with contrasting flavors and textures. We quickly learned that, much like meat, fennel needs to be sliced against the grain to prevent tough, fibrous strands. Along with the fennel, sliced red onion, golden raisins, and capers soften for 30 minutes in a simple vinaigrette livened up with honey, lemon, and Dijon. Right before serving, we toss in whole parsley leaves and crunchy sliced almonds.

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Rate this recipe 4.1/5 (7 Votes)


  • Serves 4 to 6
  • Ingredients
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Salt and pepper
  • 2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin crosswise
  • 1/2 red onion, halved through root end and sliced thin crosswise
  • 1/2 cup golden raisins, chopped
  • 3 tablespoons capers, rinsed and minced
  • 1/2 cup fresh parsley leaves
  • 1/2 cup sliced almonds, toasted


Adapted from


Step 1

1. Whisk oil, lemon juice, mustard, honey, 1 teaspoon salt, and 1 teaspoon pepper together in large bowl. Add fennel, onion, raisins, and capers and toss to combine. Cover and refrigerate for 30 minutes to allow flavors to blend.

2. Stir in parsley and almonds. Season with salt and pepper to taste, and serve.


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