Look for firm, unwrinkled fennel bulbs, with fresh-looking fronds (the frilly green parts attached to the stalks that resemble dill). If you can’t find the smaller capers (labeled “nonpareil”), you can use the bigger capers—often from Spain—but chop them up so they are not so overwhelming in the salad.

• 2 tablespoons chopped sun-dried tomatoes
• 3 tablespoons boiling water
• ¼ cup fresh lemon juice
• 4 teaspoons olive oil
• 1½ teaspoons Dijon mustard
• Pinch of salt, optional
• 2 bulbs fennel (2½ pounds total)
• 2 teaspoons small (nonpareil) capers or large capers, coarsely chopped

1. In a medium heat-proof bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes have softened, 15 to 20 minutes (depending on the dryness of the tomatoes).
2. Add the lemon juice, oil, mustard, and salt (if using) to the sun-dried tomatoes.
3. Cut off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing; discard (compost) the stalks. Cut the bulbs in half lengthwise and thinly slice crosswise.
4. Add the fennel and capers to the bowl and toss well to combine. Serve at room temperature.

Makes 4 servings; per serving: 115 calories, 5g total fat (0.6g saturated), 7g dietary fiber, 17g carbohydrate, 3g protein,  270mg sodium.

From The Wellness Kitchen