Look for firm, unwrinkled fennel bulbs, with fresh-looking green fronds. 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.
Makes 4 servings
2 tablespoons chopped sun-dried tomatoes
3 tablespoons boiling water
¼ cup fresh lemon juice
4 teaspoons vegetable oil, such as olive or canola oil
1½ teaspoons Dijon mustard
¼ teaspoon salt