This make-ahead Lemon Fennel Salad recipe is perfect for potlucks or buffet parties. The tangy vinaigrette turns this simple salad into a taste sensation!
In a non-reactive bowl, pour boiling water over the cauliflower florets and lemon slices. Allow to stand together for about 8 minutes.
Meanwhile, combine all of the ingredients for the vinaigrette together in a mason jar or whisk together in a bowl. Set aside.
Drain the water from cauliflower and lemons and place them in a non-reactive mixing bowl.
Add the diced fennel.
Pour the vinaigrette over the vegetables and toss everything together.
Cover and refrigerate for a minimum of 2 hours or up to 2 days in an airtight container.
Just before serving, add sliced tomatoes and toss together.
Taste and adjust seasonings.
Garnish with fennel fronds and serve.
Notes
There is an idle refrigeration time of two hours for the flavors to marinate, do not be tempted to skip this step.
Add the tomatoes just before serving the salad; this prevents them from becoming mealy.
Feel free to use your favorite herbs and spices.
The quality of a salad often depends on the freshness of the ingredients.
Cover and refrigerate leftovers for up to 3 days.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Canadian Living