Shaved Fennel & Sunchoke Salad with Mustard Seed "Caviar"

Quick-pickled mustard seeds make this salad feel super fancy and taste super tangy.
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shaved fennel sunchoke salad with mustard seed caviar

Recipe by Alexa Weibel

Start to Finish: 1 hour

Servings: 8


  • 2/3 cup plus 2 tbsp. apple cider vinegar

  • 1/3 cup fresh apple cider

  • 1 tbsp. kosher salt

  • 1 tbsp. plus 1/2 tsp. sugar

  • 1/3 cup mustard seeds

  • 3 tbsp. EVOO

  • 1 tbsp. finely chopped fresh tarragon

  • 2 large bulbs fennel (about 9 oz. each), thinly sliced on a mandoline, plus 1/2 cup torn fennel fronds

  • 2 red apples (such as Braeburn, about 5 oz. each), cored and sliced into very thin wedges

  • 3/4 lb. sunchokes (sometimes labeled Jerusalem artichokes), peeled and very thinly sliced on a mandoline

  • 4 oz. chopped candied walnuts

  • 2 oz. pecorino, shaved with a vegetable peeler (about 1/2 cup)


1. In a small saucepan, bring 2/3 cup vinegar, the cider, kosher salt, and 1 tbsp. sugar to a boil over high heat. Stir in the mustard seeds. Reduce heat to medium-low. Simmer over medium until the seeds are tender, 20 to 25 minutes. Refrigerate the mustard seed “caviar” until cool, about 20 minutes.

2. Meanwhile, in a large bowl, whisk the oil and tarragon with the remaining 2 tbsp. vinegar and 1/2 tsp. sugar. Season the dressing with salt and pepper.

3. Toss the sliced fennel, apples, sunchokes, nuts, cheese, and fennel fronds with the dressing; season. Drain the mustard seed “caviar” and sprinkle over the fennel and sunchoke salad.