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Fennel and Olive Salad---Insalata di Finocchio Ed Olive
Recipe copyright 2000, Mario Batali. All Rights Reserved.
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- 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.
© Recipe copyright 2000, Mario Batali. All Rights Reserved.