Fennel Salad Nicoise

Yield: Makes 6 servings

Ingredients

• 2 bulbs fennel (approx. 1 pound each)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sugar
• 1/2 teaspoon chopped fresh basil
• 2 tablespoons sliced scallion
• 1 tomato, seeded and coarsely chopped
• 1/3 cup pitted ripe olives, halved

Preparing

Discard the fennel stalks and cut the bulbs in half lengthwise, then thinly slice crosswise. Place the fennel in a saucepan with enough water to cover and boil until tender. Drain and set aside.

In a small bowl, combine the olive oil, lemon juice, sugar, and basil, whisking until well combined.

When you're ready to assemble the salad, place the fennel and scallions in a bowl and toss with the marinade. Cover and refrigerate for at least 30 minutes. Just before you're ready to serve, stir in the chopped tomato and olives.

Additional Resources

Other recipes from Produce Pete.