• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Simple Fennel and Olive Salad Recipe

    October 6, 2014 by G. Stephen Jones 4 Comments

    Jump to Recipe Print Recipe

    Fennel Salad Recipe

    Sliced Fennel Salad Is So Good & Good For You

    Fennel is one of my favorite ingredients to cook with and one of the most under-utilized vegetables around. See my post, Fennel & How to Use It to read more about fennel.

    We served this simple salad with pan-fried salmon last week and will prepare it again to serve with more dishes in the future. It's that easy.

    Cut the Fennel Thin

    My biggest mistake when preparing this dish was not to slice the fennel thin enough. I used a chef's knife and was able to get it pretty thin but next time I'll use my inexpensive mandolin or our food processor with a slicing blade. The thinner you can get it the more delicate the texture and it will be more flavorful.

    Print Recipe
    5 from 1 vote

    Simple Fennel and Olive Salad Recipe

    How to make a simple fennel and olive salad.
    Prep Time10 mins
    Cook Time1 min
    Total Time11 mins
    Course: Salad
    Cuisine: American
    Keyword: salad

    Ingredients

    • 2 small fennel bulbs with fronds the leafy part, sliced as thin as you can
    • ½ cup black Kalamata olives pitted and chopped
    • 1 lemon slice in half
    • 2 tablespoons fresh parsley leaves chopped
    • 2 tablespoons olive oil
    • salt & pepper to taste
    US Customary - Metric

    Instructions

    Prep the Ingredients

    • If the Kalamata olives are not pitted, get to it and wish you purchased the pitted ones. Roughly chop the olives and reserve.
    • Thinly slice the fennel bulbs.
      I think I explained the desired thinness adequately above in the introduction.

    Put the Salad Together

    • In a medium sized bowl ( I like to use my stainless steel mixing bowl but any old bowl will work) add the “thinly” sliced fennel, chopped olive and most of the chopped parsley. Reserve a little for garnishing.
    • Add the feathery fennel fonds but reserve a few also for garnishing the plate.
    • Squeeze the juice from both lemon halves over the salad and then drizzle the olive oil on top. Toss with a pair of kitchen tongs so all the ingredients are coated with the lemon and oil.
    • Taste and season with salt and pepper and serve as a starter, with your main course or after your main course.

     

     

    « Roasted Rosemary Cashews Recipe
    Spaghetti and Meatballs Recipe »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Jason Sutton

      October 13, 2014 at 11:17 pm

      You might like this fennel tart recipe. A bit different. I've made it many times. Work well with fish, poultry or... by itself.

      Reply
    2. David Miller

      April 19, 2015 at 8:35 am

      Perfect timing – I was just thinking about what to make tonight

      Reply
    3. Lynn

      February 02, 2021 at 9:00 am

      5 stars
      Had a bulb of fennel and wanted something fun and different! Loved this dish and it was easy and added such a anise flavor!! Thank you

      Reply
      • G. Stephen Jones

        February 02, 2021 at 2:40 pm

        Hi Lynn, thank you for letting me know. Much appreciated.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Prepping Garlic Cloves For Cooking

    Why Is My Halibut So Dry

    Bucatini all'Amatriciana Recipe

    Bucatini all'Amatriciana Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet