Lemony Fennel Relish
Recipe GLPR891677ec67b4d6
A bright, fresh relish made with tender fennel bulbs finely chopped and tossed in a tangy lemon vinaigrette with capers and herbs. This vibrant side dish is ready in minutes and pairs beautifully with fish, roasted vegetables, or grilled proteins.
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Ingredients
1 clove garlic, peeled
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
2 pounds trimmed fennel bulbs, cored and cut into large chunks
1 tablespoon capers
1 tablespoon finely chopped fresh dill or fennel fronds
Directions
Using a food processor fitted with the steel blade, turn on the motor and drop the garlic clove through the feed tube. Process until the garlic is finely minced, about 10-15 seconds. Transfer the minced garlic to a large bowl.
Whisk the lemon zest, lemon juice, olive oil, Dijon mustard, salt, and black pepper into the bowl with the garlic until well combined.
Add half of the fennel chunks to the food processor and pulse until finely chopped, approximately 60 short pulses. Transfer the chopped fennel to the bowl with the dressing. Repeat the process with the remaining fennel chunks in a second batch.
Add the capers and fresh dill (or fennel fronds) to the bowl and toss everything together until the fennel is evenly coated in the lemon dressing.
Serve the relish immediately at room temperature, or cover and refrigerate until ready to serve. The flavors will continue to develop as it chills.
