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 the fennel with anchovies, capers, and olives, with which I had approached the 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 flavorful.
I really invite you to try it, I am sure you won’t be disappointed. And while you’re at it, don’t miss out on the classic fennel and orange salad with black olives and walnuts: a timeless classic!
“See you at the next recipe… and in the meantime, set the table!”
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Steam cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 fennel (large)
- Half lemon (untreated)
- 1 tablespoon capers in salt
- 2 tablespoons 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 simply a steaming basket, until they are tender but still slightly crunchy.
Once cooked, transfer them to a serving dish.
Wash and chop the parsley using a mixer or a manual herb chopper (my favorite), squeeze half a lemon with the citrus juicer and coarsely chop the capers with a mezzaluna, after previously desalting them.
Emulsify in a bowl olive oil with the juice and grated zest of half a lemon, salt, and pepper.
At this point, all you have to do is 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 small pan. If necessary, adjust the salt.
And here is your side dish ready, to be served immediately. Simple but full of flavor, fresh and seasonal, it will win everyone over at the first bite. 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 seasoning and adding the almonds only at the time of serving.
Tips: I recommend serving the side dish warm or at room temperature: perfect also as a dish to prepare in advance.
FAQ
What can I substitute for almonds?
You can use pine nuts, hazelnuts, or walnuts, always slightly toasted.
How do you desalt capers?
Rinse them under cold water and soak them for a few minutes, changing the water if necessary, before using them in the recipe.
How can I cook fennel without a steamer?
You can boil them in slightly salted water for 8-10 minutes until they are tender but still crunchy, then drain well before seasoning.
