Side Dish: United States – Chilled Fennel-Cucumber Crunch with Lemon-Caper Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 medium fennel bulb, fronds reserved
2 Persian cucumbers (or 1 small English cucumber)
6 radishes, trimmed
2 tbsp (30 ml) capers, rinsed and roughly chopped
1 / 4 cup (15 g) fresh dill, roughly chopped
1 lemon, zested and juiced
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey or sugar, to taste
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 4 cup (30 g) toasted sliced almonds (optional)

Show original ingredient measurements

1 medium fennel bulb, fronds reserved
2 Persian cucumbers (or 1 small English cucumber)
6 radishes, trimmed
2 tbsp (30 ml) capers, rinsed and roughly chopped
1 / 4 cup (15 g) fresh dill, roughly chopped
1 lemon, zested and juiced
2 tbsp (30 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 / 2 tsp honey or sugar, to taste
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 4 cup (30 g) toasted sliced almonds (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prepare the vegetables: Trim the fennel, reserving fronds. Halve the bulb and slice very thinly. Place slices in a bowl of ice water for 10 minutes to crisp, then drain and pat dry. Thinly slice cucumbers and radishes.
Make the vinaigrette: In a small bowl, whisk lemon zest and juice with olive oil, Dijon, honey, chopped capers, 1/4 teaspoon (1.25 ml) salt, and several grinds of pepper until emulsified.
Assemble: In a large bowl, combine fennel, cucumbers, radishes, dill, and a tablespoon of chopped fennel fronds. Drizzle with vinaigrette and toss gently to coat.
Finish and serve: Taste and adjust seasoning with salt, pepper, or a splash more lemon. Sprinkle with toasted almonds and extra fennel fronds. Serve chilled or let sit 10–15 minutes for flavors to mingle.

Prepare the vegetables: Trim the fennel, reserving fronds. Halve the bulb and slice very thinly. Place slices in a bowl of ice water for 10 minutes to crisp, then drain and pat dry. Thinly slice cucumbers and radishes.
Make the vinaigrette: In a small bowl, whisk lemon zest and juice with olive oil, Dijon, honey, chopped capers, 1/4 teaspoon salt, and several grinds of pepper until emulsified.
Assemble: In a large bowl, combine fennel, cucumbers, radishes, dill, and a tablespoon of chopped fennel fronds. Drizzle with vinaigrette and toss gently to coat.
Finish and serve: Taste and adjust seasoning with salt, pepper, or a splash more lemon. Sprinkle with toasted almonds and extra fennel fronds. Serve chilled or let sit 10–15 minutes for flavors to mingle.