Fennel and Lentil Salad With Caper-Mustard Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
