This side dish of steamed fennel, seasoned with a fragrant caper and lemon dressing, is truly amazing. If we also add the crunchy note of toasted almond flakes, the result becomes absolutely irresistible.
I’m already crazy about the simple fennel salad, so you can imagine how much I appreciated this slightly more elaborate version! After experimenting with fennel with anchovies, capers, and olives, which brought me closer to family tastes, I wanted to try something different.
This, however, is not a simple salad: the fennel is first gently steamed and then seasoned, becoming softer yet remaining fresh and tasty.
I truly invite you to try it, I’m sure you won’t be disappointed. And while you’re at it, don’t miss the classic fennel and orange salad with black olives and walnuts: a timeless classic!
“See you in the next recipe… and meanwhile, set the table!”
ALSO TRY:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 42.13 (Kcal)
- Carbohydrates 3.46 (g) of which sugars 2.26 (g)
- Proteins 2.53 (g)
- Fat 1.61 (g) of which saturated 0.13 (g)of which unsaturated 1.35 (g)
- Fibers 3.70 (g)
- Sodium 492.34 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 fennel bulbs (large)
- Half lemon (unwaxed)
- 1 tbsp capers in salt
- 2 tbsps almonds (sliced)
- 1 bunch chopped parsley
- to taste salt
- to taste pepper
Tools
- Steamer
- Small bowl
Steps: steamed fennel
Clean the fennel by removing the base and the tougher outer leaves, then cut them into even wedges.
Steam them for 10–12 minutes using a steamer or, more simply, a steaming basket, until they are tender but still slightly crunchy.
Once cooked, transfer them to a serving plate.
Wash and chop the parsley with a mixer or with a manual herb chopper (my favorite), squeeze half a lemon with a citrus juicer and coarsely chop the capers with a mezzaluna, after having previously rinsed them.
In a bowl, emulsify the olive oil with the juice and grated zest of half a lemon, salt, and pepper.
At this point, you just need to assemble the dish: take the cooked fennel and dress them with the lemon sauce, then distribute the capers, chopped parsley, and sliced almonds, previously toasted in a pan. If necessary, adjust the salt.
And here is your side dish ready, to be brought straight to the table. Simple yet full of flavor, fresh and seasonal, it will win everyone over at the first taste. I’m sure of it.
Storage and Tips
Storage: steamed fennel can be stored in the refrigerator, in an airtight container, for 1–2 days. I recommend dressing and adding the almonds only when serving.
Tips: I recommend serving the side dish warm or at room temperature: it’s perfect as a make-ahead dish.
FAQ
What can I substitute for the almonds?
You can use pine nuts, hazelnuts, or walnuts, all lightly toasted.
How do you rinse capers?
Rinse them under cold water and soak them for a few minutes, changing the water if necessary, before using in the recipe.
How can I cook fennel if I don’t have a steamer?
You can boil them in lightly salted water for 8–10 minutes, until they are tender but still crunchy, then drain them well before dressing.
