Name: Fennel and Apple Salad with Smoked Mackerel
Total time: 30 min
Ingredients: 3 tablespoons lemon juice; 1 tablespoon whole-grain mustard; 1 small shallot , minced; 2 teaspoons minced fresh tarragon; Salt and pepper; ¼ cup extra-virgin olive oil; 5 ounces (5 cups) watercress; 2 Granny Smith apples , peeled, cored, and cut into 3-inch-long matchsticks; 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; 6 ounces smoked mackerel , skin and pin bones removed, flaked

Why This Recipe Works

Many fennel salad recipes simply have you toss sliced fennel with a little lemon juice and olive oil, but we found those to be overwhelmingly strong in both flavor and texture. We were after a salad in which fennel was the focus but which also included other ingredients to complement the anise flavor and round it out. It occurred to us that some sort of leafy green would help to balance the fennel and improve the overall texture of the salad. To this end, we decided that the peppery flavor and delicate texture of watercress would blend well with the fennel, and tasters agreed. We added Granny Smith apples for a little sweetness and more crunch. A simple lemon and oil–based vinaigrette with fresh tarragon, shallot, and tangy whole-grain mustard really brought everything together. Finally, to turn this light and refreshing salad into a meal, we topped it with smoked mackerel, chosen for its rich, intense flavor.

Instructions

Whisk lemon juice, mustard, shallot, 1 teaspoon tarragon, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Add watercress, apples, and fennel and gently toss to coat. Season with salt and pepper to taste.

Divide salad among plates and top with flaked mackerel. Drizzle any remaining dressing over mackerel and sprinkle with remaining 1 teaspoon tarragon. Serve immediately.