Fennel, Olive, and Citrus Salad

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Fennel, Olive, and Citrus Salad

 

2 cups oil-cured olives, pitted

1 lemon, washing

and sliced into tiny cubes (see below)

2 cups diced fennel bulb (1 large or 2

small bulbs)

2 tablespoons olive oil

Juice of an additional

lemon

 

Pit the olives if not already done (or just slice

them all in half to make it easier), drain of any brine that may discolor the

salad, and add to a bowl.

Using a very sharp serrated knife, thinly slice the

lemon, then stack two or three slices on top of each other and slice into thin

strips. Finally, slice across the strips into tiny pieces, and add to the

olives.

Cut off the fennel stalks, peel the bulb, then quarter it. At this

point, it should be easy to cut out the core. Discard any tough outer leaves,

then dice what remains, and add to the bowl.

Cover the salad with the olive

oil and lemon juice, and toss to combine. Allow to marinate for at least 30

minutes for the flavors to marry and the lemon peel to soften. Serves

4.