Recipe courtesy of Mario Batali
Fennel and Olive Salad---Insalata di Finocchio Ed Olive
Yield:
6 servings
Yield:
6 servings

Ingredients

  • 1 bulb fennel, cored and cut into 1/2-inch dice
  • 12 Gaeta olives, pitted
  • 1 tablespoon Italian parsley, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • Salt and pepper

Directions

In a large, non-reactive bowl, combine the fennel, olives and parsley. Toss with the olive oil, lemon juice, garlic and oregano. Season with salt and pepper to taste.

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