Author Notes: Throwing a dinner party? The customary bowl of mixed olives could use a little dressing up.
In this recipe, shaved fennel adds a crunchy, refreshing bite to the olives, while the lemon zest and chili pepper liven things up, and the fennel greens make the dish colorful and festive. —Viviane Bauquet Farre
Makes: 2 cups
small fennel bulb
tablespoon coarsely chopped fennel greens
teaspoon dried red chili pepper flakes or 1 small fresh cayenne chili pepper, finely chopped
pounds mixed olives
- Trim and cut fennel bulb in half. Using a vegetable hand-peeler, shave 12 strips from the bulb and place in a large bowl. Add the balance of the ingredients. Stir well and let marinate at room temperature for 1 hour before serving. Cook’s note: Refrigerate up to 1 week. Bring to room temperature before serving.
- This recipe was entered in the contest for Your Best Fennel