In this spin on a classic Greek salad from Kyrtatas—author of My Big Fat Greek Feast (Small Potatoes Press, 2004), owner of Hathaway’s in Cinnaminson and director of the website littlegreekchef.com—the anise flavor of the fennel serves as a pleasing counterpoint to the saltiness of the cheese and olives. Even when sliced thin, the fennel adds a nice crunchy texture. For an aromatic boost, the feathery fennel fronds can be chopped and sprinkled over the top of the finished dish.
Serving Size: 4
Amount Measure Ingredient—Preparation Method
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1/2 pound fennel bulbs (1 bulb)
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces feta cheese—crumbled
1/4 cup kalamata olive—pitted and chopped
Directions: Clean fennel well and remove outer layers and top stocks.
(Top portion may be frozen and used for flavoring at a later time)
• On a mandoline slice fennel into the thinnest shreds possible.
• Then soak fennel in ice water for 1/2 hour. Then drain.
• In a bowl mix sugar, olive oil, salt, pepper, and lemon juice.
• Toss in the shredded fennel.
• Top with chopped olives and crumbled feta cheese.
Notes: Fennel has a very strong licorice flavor, but when you shread the bulb and add the other components to this recipe, the fennel is a sweet background flavor to an incredible salad.Click here to leave a comment