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
Thinly sliced fennel with salty black olives simply dressed in a light lemon vinaigrette… yum!
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!
Enjoy!
Simply Sundays! ~ Fennel Salad
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
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
Greenbrier 1 X Mini Pinch Prep Bowls
Farberware Classic Paring Knife
Source: Adapted from Spain and The World Table by Robert del Grande
© Simply Sundays 2017
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