Simple Fennel and Olive Salad Recipe
How to make a simple fennel and olive 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
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.