Appetizer: United States – Shaved Fennel, Apple and Radish Salad with Caraway-Mustard 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 25 min

Cook 0 min

Additional 1 min

Total 26 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
1 crisp tart apple (such as Granny Smith), cored
8 to 10 radishes, trimmed
1 small shallot, very thinly sliced
1 tbsp (15 ml) caraway seeds
2 tbsp (30 ml) chopped fresh dill
1 tbsp (15 ml) chopped fennel fronds (optional)
1 / 4 cup (60 ml) toasted chopped walnuts or hazelnuts (optional) (1 oz (28 g))
1 1 / 2 tbsp (23 ml) whole-grain mustard
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) honey
1 tsp (5 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste

Show original ingredient measurements

1 medium fennel bulb, fronds reserved
1 crisp tart apple (such as Granny Smith), cored
8 to 10 radishes, trimmed
1 small shallot, very thinly sliced
1 tbsp caraway seeds
2 tbsp chopped fresh dill
1 tbsp chopped fennel fronds (optional)
1 / 4 cup toasted chopped walnuts or hazelnuts (optional) (1 oz / 28 g)
1 1 / 2 tbsp whole-grain mustard
2 tbsp apple cider vinegar
1 tsp honey
1 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Toast the caraway seeds in a small dry skillet over medium heat until fragrant, 1 to 2 minutes; transfer to a plate to cool.
Make the vinaigrette: In a bowl, whisk together whole-grain mustard, apple cider vinegar, honey, lemon juice, salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified, then stir in half of the toasted caraway seeds.
Thinly shave the fennel bulb, apple, and radishes using a mandoline or sharp knife. Place in a large bowl with the sliced shallot, dill, and fennel fronds (if using).
Just before serving, drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with additional salt and pepper as needed.
Transfer to a serving platter, sprinkle with the remaining toasted caraway seeds and the toasted nuts (if using), and serve chilled or at cool room temperature.