Fennel Salad with Capers and Lemon

23 July

2 tablespoons chopped sun-dried tomatoes
3 tablespoons boiling water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sea salt
2 bulbs fennel
2 teaspoons small capers (nonpareil)

1. In a medium heatproof bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes have just softened, 15-20 minutes (depending on the dryness of the tomatoes).
2. Add the lemon juice, oil, mustard, and salt to the tomatoes.
3. Cut off the fennel stalks and fronds. Finely chop 1/4 cup of the fronds and add the the bowl of dressing; discard the stalks. Cut the bulbs in half lengthwise and thinly slice crosswise.
4. Add the fennel and capers to the bowl and toss well to combine. Serve at room temperature.

Makes 4 servings

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