Fennel and Lentil Salad With Caper-Mustard Dressing Recipe

Introduction

This refreshing fennel and lentil salad is a perfect blend of tender lentils, crisp fennel, and a tangy caper-mustard dressing. It’s a healthy, flavorful dish that works wonderfully as a light lunch or a vibrant side.

Ingredients

• 1 1/2 cups French green or brown lentils
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar, plus more as needed
• 3 tablespoons olive oil, plus more as needed
• 1 tablespoon drained capers
• 1 medium fennel bulb, halved and thinly sliced through the root, plus 1 packed tablespoon torn fronds (if available)
• 1 packed cup chopped parsley leaves and tender stems (from about 1 small bunch)

Instructions

1. Step 1: Add the lentils to a medium pot and cover with at least 6 cups of water. Lightly salt the water and bring it to a boil over high heat. Reduce the heat to maintain a simmer and cook the lentils until tender but not mushy, about 15 to 20 minutes. Skim off any froth that forms on top.
2. Step 2: Drain the lentils well using a colander and shake to remove excess water. Let them cool slightly while you prepare the dressing.
3. Step 3: In a large serving bowl, whisk together the Dijon mustard, apple cider vinegar, and olive oil until the dressing is smooth and emulsified.
4. Step 4: Add the drained capers to the dressing and crush some of them with a fork to release flavor. Then stir in the sliced fennel, chopped parsley, and cooled lentils. Season with salt to taste.
5. Step 5: Let the salad rest for at least 15 minutes to allow the lentils to soak up the dressing. Adjust seasoning with additional salt or vinegar if needed.
6. Step 6: Just before serving, add a few grinds of black pepper, sprinkle the torn fennel fronds on top if you have them, and drizzle with a little more olive oil for extra richness.

Tips & Variations

• Use French green lentils for a firmer texture that holds up well in salads; brown lentils also work but may be softer.
• If fennel fronds aren’t available, fresh dill or parsley leaves make a great substitute.
• Try adding thinly sliced red onion or a handful of toasted walnuts for extra crunch and flavor.
• For a vegan boost, sprinkle some toasted pumpkin seeds on top before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day. When ready to eat, bring it to room temperature or enjoy chilled. If needed, stir in a little extra olive oil or vinegar after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this salad?

Yes, you can use brown lentils or even green lentils if French green lentils are unavailable. Just keep in mind that some lentils may become softer after cooking, which can affect the salad’s texture.

How do I know when the lentils are cooked perfectly?

The lentils should be tender but still hold their shape without becoming mushy. Taste a few after about 15 minutes cooking time to check, then drain as soon as they reach the desired firmness.

Fennel and Lentil Salad With Caper-Mustard Dressing Recipe

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A refreshing and hearty fennel and lentil salad tossed with a tangy caper-mustard dressing. This wholesome dish features tender French green lentils combined with crunchy fennel and fresh parsley, dressed in a flavorful vinaigrette made from Dijon mustard, apple cider vinegar, olive oil, and capers. Perfect as a light lunch or a side dish.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils

• 1 1/2 cups French green or brown lentils
• Salt, to taste
• Freshly ground black pepper, to taste

Dressing

• 1 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar, plus more as needed
• 3 tablespoons olive oil, plus more as needed
• 1 tablespoon drained capers

Salad

• 1 medium fennel bulb, halved and thinly sliced through the root
• 1 packed tablespoon torn fennel fronds (if available)
• 1 packed cup chopped parsley leaves and tender stems (from about 1 small bunch)

Instructions

1. Cook the Lentils: Add the lentils to a medium pot, cover with at least 6 cups of water and lightly salt. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook the lentils until tender but not mushy, about 15 to 20 minutes, skimming off any froth that rises to the surface. Once cooked, drain the lentils through a colander, shaking well to remove excess water, and let them cool slightly.
2. Prepare the Dressing: In a large serving bowl, whisk together the Dijon mustard, apple cider vinegar, and olive oil until the mixture is smooth and emulsified. Add the drained capers and use a fork to crush some of them, releasing their briny flavor into the dressing.
3. Combine the Salad: Add the thinly sliced fennel, chopped parsley, and the cooled lentils to the bowl with the dressing. Mix everything thoroughly to ensure the lentils and vegetables are evenly coated. Season with salt to taste.
4. Marinate and Adjust Seasoning: Let the salad sit for about 15 minutes to allow the lentils to absorb the dressing flavors. After resting, taste the salad and adjust the seasoning by adding more salt, vinegar, or freshly ground black pepper as desired. Finish by garnishing with torn fennel fronds, if available, and a drizzle of extra olive oil for extra richness.

Notes

• French green lentils hold their shape best for this salad; avoid red lentils.
• If fennel fronds are unavailable, fresh dill can be used as a substitute.
• This salad can be served chilled or at room temperature.
• Add more olive oil or vinegar according to taste preferences for a more tangy or rich dressing.
• For added texture, chopped nuts or crumbled feta cheese can be incorporated before serving.

Keywords: fennel lentil salad, caper mustard dressing, healthy salad, Mediterranean salad, vegetarian salad