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Fresh Fennel Salad with Green Olives and Sardines (Tunisia) Mediterranean Cooking Paula Wolfert Yield: 2 to 3 servings 1 fresh fennel bulb, about 7 ounces 18 Sicilian-style green olives, drained 1 Tbsp. mild vinegar 2 to 3 Tbsp. extra-virgin olive oil ¼ tsp. crushed garlic Pinches of dried red pepper flakes or ground red pepper Salt Freshly ground black pepper 2 Tbsp. minced tender celery 1 Tbsp. chopped parsley, plus additional for garnish 1 can sardines packed in olive oil, drained Lemon wedges Cut the fennel lengthwise in half; remove the stalks and leaves and trim the base. Use a sharp knife to cut each half bulb crosswise into thin slices. Discard the tough center core. You should have about 2 cups. Soak in cold water for about 5 minutes. Meanwhile, wash the olives and drain. Loosely wrap the olives in a kitchen towel, gently crush with a mallet, and press out the pits. Soak the olives for 10 minutes in water, or until the excessive briny flavor is muted; drain and chop roughly. Drain the fennel and place in a bowl. Add the vinegaer, oil, olives, garlic, and red pepper flakes. Toss and chill for a few hours. (This can be refrigerated for up to 3 days.) Just before serving, correct the seasoning with salt and pepper. Add the celery and 1 tablespoon parsley and toss once. Mound loosely in the middle of a flat serving plate. Carefully place sardines around the mounded salad. Garnish with lemon wedges and sprinkle with parsley. |
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