Shaved Fennel Salad
Ingredients
-
2
large
fennel bulbs
-
1
cup
Castelvetrano olives
-
ΒΌ
cup
olive oil
-
2
tablespoons
Chardonnay or white wine vinegar
-
1
teaspoon
finely grated orange zest
-
1
pinch
crushed red pepper flakes
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
1
lemon
-
3
ounces
thinly shaved aged provolone cheese
-
to taste
Flaky sea salt
Instructions
- Slice fennel stems and chop fennel fronds, then combine in a bowl with crushed and chopped olives, olive oil, vinegar, orange zest, and red pepper flakes. Season and toss to coat.
- Halve fennel bulbs and shave them thinly. Transfer to a bowl, zest lemon over, squeeze in lemon juice, season, and toss.
- Divide olive mixture among plates, top with cheese, and arrange shaved fennel over it. Season with flaky sea salt.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
400mg
Cholesterol
10mg
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