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Apple-Fennel Rémoulade

Name: Apple-Fennel Rémoulade
Total time: 15 min
Ingredients: 1/4 cup, mayonnaise; 2 tablespoons, whole-grain mustard; 2 tablespoons, lemon juice; 2 tablespoons, capers, rinsed, plus 1 tablespoon brine; 4 , celery ribs, sliced thin on bias; 1 , fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin crosswise; 1 , apple, cored and cut into 2-inch-long matchsticks

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2020, America's Test Kitchen TV

Our take on a classic French salad pairs crisp slices of fennel with sweet apples and whole grain mustard.

YIELD 6 to 8

TIME 15 minutes

Why This Recipe Works

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Gather Your Ingredients

2 tablespoons whole-grain mustard

2 tablespoons lemon juice

4 celery ribs, sliced thin on bias

1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin crosswise

1 apple, cored and cut into 2-inch-long matchsticks

Key Equipment

Before You Begin

Any variety of apple can be used here, but we recommend a crisp-sweet variety such as Fuji, Gala, or Honeycrisp. Our favorite capers are Reese Non Pareil Capers.

Instructions

Whisk mayonnaise, mustard, lemon juice, and caper brine together in large bowl. Add celery, fennel bulb, apple, and capers and toss to combine. Season with salt and pepper to taste. Top with fennel fronds and serve.

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