Sunday, February 4, 2007

Fennel & Olive Salad

Adapted from Southern Italian Cooking by J. C. Grasso

Jean and Derek were visiting 920 South St. Asaph Street in Alexandra. After taking off to spend the day at The National Gallery, when they came back in time for dinner, they brought this book as a present. It's a good one. This salad is good too - crunchy, piquant, and easy.

Fennel & Olive Salad
Adapted from Southern Italian Cooking by J. C. Grasso

Serves 4

2 heads fennel, trimmed (tops removed, root end removed, and outer leaves removed if tough) and cut into chunks
12 olives (green or black or a mixture of the two) pitted and cut in halves or quarters (you can even use canned black pitted olives for this)
1 tablespoon chopped parsley
1 tablespoon red or white wine vinegar
3 tablespoons olive oil
1 clove garlic, minced
Salt and pepper

Add vinegar to a salad bowl. Add a pinch of Maldon Salt. Let sit for a couple of minutes. Add olive oil and whisk. Add chunks of fennel, olives, and parley, and toss. Add pepper to taste, and toss again.

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