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
small fennel bulb
coarsely chopped fennel greens
dried red chili pepper flakes or 1 small fresh cayenne chili pepper, finely chopped
1 1/4 pounds
In This Recipe
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.