The wonderful anise flavor of fennel is refreshing in a salad, and I like to blanch the fennel so that it is tender and stays crunchier. It also has a beautiful color, especially when mixed with red onion. The salad is best made ahead so that the fennel can marinate in the dressing, making it perfect for a prep-ahead first course, side salad or for a picnic.

Fennel and Olive Salad

Category

Category name

Serves

4

Ingredients

  • 1 bulb fennel, about 8 ounces
  • ¾ cup thinly sliced red onion
  • 1 ½ teaspoons crushed and minced garlic
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup pitted Kalamata olives, about 11 to 12
  • 1 teaspoon black sesame seed or poppy seed
  • Chive flowers, for garnish

Method

  1. Clean the fennel of any dark or damaged parts and, using a mandoline or the slicing attachment of a food processor, slice thinly; you should have about 3 cups. Slice the onion in the same way.
  2. In a large sauté pan, bring 3 cups water to a boil over high heat. Add the fennel and return the water to a boil. Drain and refresh with cold water and pat dry with paper towels.
  3. In a large bowl, combine the garlic, vinegar, oil, salt and pepper and mix well. Add the fennel, onion and olives and toss well to coat in the dressing. Sprinkle with sesame or poppy seed. Let sit for at least 30 minutes so that the flavors can marry.  Garnish with chive flowers and serve.