Salads

Fennel Salad

This crisp and flavorful salad is yet another gem that we were fortunate to learn during our day long course at the Culinary Institute of America

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Thinly sliced fennel with salty black olives simply dressed in a light lemon vinaigrette… yum!

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Remove the fronds and tough core from one large fennel bulb and thinly slice

In a large mixing bowl, whisk 1/4 cup each of fresh lemon juice and extra virgin olive oil

Season with kosher salt and ground black pepper

Add in 1/2 cup of sliced black olives and the sliced fennel

Toss well and re-season if necessary

I served over a bed of baby spinach with a sprinkle of fresh orange zest for some added flavor.  This Fennel Salad makes a great side for grilled meats or fish!

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Enjoy!

Simply Sundays! ~ Fennel Salad

  • Servings: 6-8
  • Time: 10 minutes
  • Difficulty: Easy
  • Print

Ingredients

1 large fennel bulb

1/4 cup of fresh lemon juice

1/4 cup extra virgin olive oil

Kosher salt

Ground black pepper

1/2 cup of sliced black olives

Baby spinach and fresh orange zest for serving, if desired

Directions

Remove the fronds and tough core from one large fennel bulb and thinly slice

In a large mixing bowl, whisk 1/4 cup each of fresh lemon juice and extra virgin olive oil

Season with kosher salt and ground black pepper

Add in 1/2 cup of sliced black olives and the sliced fennel

Toss well and re-season if necessary

Serve over baby spinach with a sprinkle of fresh orange zest, if desired

Tools used to make this recipe

Royal Classique Measuring Cups

Architec Gripperwood Cutting Board

OXO Good Grips Flat Whisk

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Greenbrier 1 X Mini Pinch Prep Bowls

Farberware Classic Paring Knife

Good Cook Classic Zester

Source: Adapted from Spain and The World Table by Robert del Grande

© Simply Sundays 2017
All rights reserved

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