Fennel and Lentil Salad With Caper-Mustard Dressing

By Yasmin Fahr

Updated Aug. 6, 2024

Fennel and Lentil Salad With Caper-Mustard Dressing
Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.
Total Time
About 1 hour
Prep Time
10 minutes
Cook Time
30 minutes, plus 15 minutes soaking
Rating
4(208)
Comments
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Quietly dazzling, this salad is a dish you’ll turn to time and time again. It’s ideal for when you want something simple and hearty without being too filling. Made mostly of pantry ingredients, it has a punchy, acidic dressing that’s lightened up with fresh ingredients like fennel and parsley. While satisfying enough on its own, it works well with simple proteins like salmon, chicken or a jammy egg. Eat it for lunch during the week, and refresh leftovers by adding some baby spinach, fresh dill or more parsley.

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Ingredients

Yield:4 servings
  • 1½cups French green or brown lentils
  • Salt and freshly ground black pepper
  • 1tablespoon Dijon mustard
  • 3tablespoons apple cider vinegar, plus more as needed
  • 3tablespoons olive oil, plus more as needed
  • 1tablespoon drained capers
  • 1medium fennel bulb, halved and thinly sliced through the root, plus 1 packed tablespoon torn fronds (if available)
  • 1packed cup chopped parsley leaves and tender stems (from about 1 small bunch)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

373 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 19 grams protein; 403 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the lentils to a medium pot, cover with at least 6 cups of water and lightly salt. Bring to a boil over high, then adjust heat to maintain a simmer. Cook until tender and no longer firm, 15 to 20 minutes. Skim any froth off the top. Strain through a colander, shaking well to release any lingering water, and let cool slightly.

  2. Step 2

    Make the dressing: In a large serving bowl, whisk together the mustard, vinegar and oil until smooth. Add the capers, using a fork to crush some of them, then mix in the fennel, parsley and the cooled lentils. Season with salt.

  3. Step 3

    Let sit for 15 minutes for the lentils to soak up the dressing. Taste and add more salt or vinegar as needed. Finish with a few grinds of pepper, the fronds (if using) and a drizzle of olive oil.

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Ratings

4 out of 5
208 user ratings
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Comments

Camandari

OMG, I had all the ingredients on hand including a fennel bulb I had to use up, so we just made it for lunch. Only used 1 cup of lentils (plenty) but otherwise followed recipe. Well. actually I also added some chopped fresh basil because we have a bumper crop. (Everything's better with basil!) Will make this again & again.

Jutta

Very good - I doubled the dressing. Tasted it as written but needed it IMO so shook up another batch in a jar and poured it over. Next time may add goat cheese and/or walnuts - French style. A piece of salmon on top would be really nice too.

Maria

I would agree to use only one cup of lentils. And I would also try Basil instead of parsley to give it more depth.

Alyson

Had no parsley, but added some dill and cilantro which worked well. I agree that, made with 1.5 cups of lentils, it needs a bit more dressing. In future, I might just use 1 cup of lentils. It's delicious, but it makes a lot of leftovers.

Adriene

I took other’s advice and used 1 cup lentil. I added a little white onion and swapped 1 T of vinegar for lemon. It’s a tasty recipe, but next time I’ll make a little more dressing.

Karen Chicago

Wish I’d read the comments prior and used only a cup. I agree that shallots or red onion would have helped this immensely. I’m a little underwhelmed to tell you the truth.

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