Fennel and Olive Salad---Insalata di Finocchio Ed Olive

• 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

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

fennel, gaeta olives, italian parsley, extra virgin olive oil, freshly squeezed lemon juice, garlic, oregano, salt

Taken from www.foodnetwork.com/recipes/mario-batali/fennel-and-olive-salad-insalata-di-finocchio-ed-olive-recipe.html (may not work)