Oftentimes underappreciated, raw fennel has a lively anise flavor and a wonderful crunchy texture that make it a superb salad candidate. Many fennel salad recipes simply have you toss sliced fennel with a little lemon juice and olive oil, but we found those to be overwhelmingly strong in both flavor and texture. We were after a salad in which fennel was the focus but which also included other ingredients to complement the anise flavor and round it out. It occurred to us that some sort of leafy green would help to balance the fennel and improve the overall texture of the salad. To this end, we decided that the peppery flavor and delicate texture of watercress would blend well with the fennel, and tasters agreed. We added Granny Smith apples for a little sweetness and more crunch. A simple lemon and oil–based vinaigrette with fresh tarragon, shallot, and tangy whole-grain mustard really brought everything together. Finally, to turn this light and refreshing salad into a meal, we topped it with smoked mackerel, chosen for its rich, intense flavor.

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Fennel and Apple Salad with Smoked Mackerel

lemon juice

tablespoon, whole-grain mustard

, small shallot, minced

teaspoons, tarragon

Salt and pepper

¼ cup, extra-virgin olive oil

(5 cups), watercress

ounces, smoked mackerel, skin and pin bones removed, flaked

Whisk lemon juice, mustard, shallot, 1 teaspoon tarragon, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Add watercress, apples, and fennel and gently toss to coat. Season with salt and pepper to taste.

Divide salad among plates and top with flaked mackerel. Drizzle any remaining dressing over mackerel and sprinkle with remaining 1 teaspoon tarragon. Serve immediately.

fennel and apple salad with smoked mackerel

Total: 30 minutes

Servings: 6

Author : America's Test Kitchen

Ingredients

Instructions

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