Side Dish: United States – Shaved Fennel and Arugula Salad with Lemon-Caper Vinaigrette
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 large fennel bulb, fronds reserved 3 cups (90 g) baby arugula 1 small shallot, very thinly sliced 2 tbsp (30 ml) capers, rinsed and drained 1 lemon, zested and juiced 1 tsp (5 ml) Dijon mustard 1 / 2 tsp (2.5 ml) honey (optional) 1 / 4 cup (60 ml) extra-virgin olive oil 1 / 3 cup (35 g) sliced almonds, toasted 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper to taste
Show original ingredient measurements
1 large fennel bulb, fronds reserved 3 cups (90 g) baby arugula 1 small shallot, very thinly sliced 2 tbsp (30 ml) capers, rinsed and drained 1 lemon, zested and juiced 1 tsp Dijon mustard 1 / 2 tsp honey (optional) 1 / 4 cup (60 ml) extra-virgin olive oil 1 / 3 cup (35 g) sliced almonds, toasted 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Trim fennel, reserving fronds. Halve bulb, remove core, and thinly slice (mandoline if possible). Optional: soak slices in ice water 5 minutes to crisp, then drain and pat dry. In a bowl, whisk lemon zest and juice, Dijon, honey (if using), salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified; stir in capers and shallot. In a large bowl, combine arugula, shaved fennel, and 2 tablespoons (30 ml) chopped fennel fronds. Drizzle on about two-thirds of the dressing and toss gently to coat. Taste and add more dressing, salt, or pepper as needed. Fold in most of the toasted almonds, then scatter the rest on top. Serve immediately so the arugula stays crisp. If almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 2–3 minutes.
Show original instructions
Trim fennel, reserving fronds. Halve bulb, remove core, and thinly slice (mandoline if possible). Optional: soak slices in ice water 5 minutes to crisp, then drain and pat dry. In a bowl, whisk lemon zest and juice, Dijon, honey (if using), salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified; stir in capers and shallot. In a large bowl, combine arugula, shaved fennel, and 2 tablespoons chopped fennel fronds. Drizzle on about two-thirds of the dressing and toss gently to coat. Taste and add more dressing, salt, or pepper as needed. Fold in most of the toasted almonds, then scatter the rest on top. Serve immediately so the arugula stays crisp. If almonds aren’t toasted, toast them in a dry skillet over medium heat until golden and fragrant, 2–3 minutes.
Per serving | Servings: 4
Generated: 2026-11-05T19:33:42+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.