Dinner Tonight: Fennel, Olive, And Citrus Salad Recipe

• 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

1. 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.
2. 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.
3. 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.
4. 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.

oilcured olives, lemon, fennel bulb, olive oil

Taken from www.seriouseats.com/recipes/2008/03/dinner-tonight-fennel-olive-and-citrus-salad.html (may not work)