Saturday, October 15, 2005

Fennel & Olives Salad

Fennel & Olives Salad
adapted from BBQ Food For Friends

Prep time: 5 minutes

Serves 4-6

2 large heads of fennel root, trimmed, reserve the fronds for garnish(fuzzy stuff at the top)
4 long rosemary stalks (remove all leaves along the stalk except for a tuft at the top end)
5 oz/125 g Nicoise or Kalamat olives, pitted and halved
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Juice of ½ lemon
Salt & freshly ground pepper to taste

1. Thinly slice the fennel root lengthwise. In a serving bowl, combine fennel with everything else and toss well.

Related links:

No comments: