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Fennel Salad

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Serves: 4
2 large fennel bulbs
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
150g / 5 1/2 oz Nicoise olives, pitted

Trim the fennel bulbs, reserving the fronds, and discard the tough outer layers. Using a very sharp knife, slice the fennel lengthways as thinly as possible and put in a bowl of cold water with the lemon juice.

Just before serving, drain the fennel well and pat dry with paper towels. Toss in a bowl with the olive oil and red wine vinegar. Finely chop the fronds, add them to the fennel with the olives and season to taste.

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