Shaved Fennel with Castelvetrano Olives in a Dill Vinaigrette
Banish the Winter Blues with this tonal green seasonal salad.
Ingredients:
1 large fennel bulb, thinly sliced
2 stalks of celery, thinly sliced
1 tablespoon fresh dill, chopped
Fennel fronds, for garnish
1/2 cup Castelvetrano olives, smashed
Shaved Parmesan cheese for topping
1 lemon, zest and juice
3 tablespoons extra virgin olive oil
Calabrian Hot Oil, for drizzling
Salt and pepper, to taste
Instructions:
Combine the thinly sliced fennel bulb, celery, chopped dill, and smashed Castelvetrano olives in a large mixing bowl. If you have a mandoline, is the ideal kitchen tool to have on hand for this salad.
In a small bowl, whisk together the lemon zest, lemon juice, and extra virgin olive oil to create the dressing—season with salt and pepper to taste.
Drizzle the dressing over the salad ingredients in the large mixing bowl. Toss gently to coat everything evenly with the dressing.
Transfer the salad to a serving platter or individual plates.
Top the salad with shaved Parmesan cheese and fennel fronds for garnish.
Finish by drizzling Calabrian Hot Oil over the salad for a spicy kick.
Serve immediately and enjoy your refreshing and flavorful winter citrus salad!
This salad was inspired by a recent visit to my local restaurant in NYC. I love creating what I experience with hard-working and talented chefs and bringing that experience to my everyday home cooking. It is possible, and you can do it too!
You can also add some citrus segments like orange or grapefruit to enhance the citrus flavor profile of the salad. Simply peel and section the citrus fruit, removing any membranes, and toss them into the salad and other ingredients.
How to Build A Salad is read more here
