Simple Fennel and Olive Salad Recipe

Prep the Ingredients

1. If the Kalamata olives are not pitted, get to it and wish you purchased the pitted ones. Roughly chop the olives and reserve.
2. Thinly slice the fennel bulbs. I think I explained the desired thinness adequately above in the introduction.

Put the Salad Together

1. In a medium sized bowl ( I like to use my stainless steel mixing bowl but any old bowl will work) add the “thinly” sliced fennel, chopped olive and most of the chopped parsley. Reserve a little for garnishing.
2. Add the feathery fennel fonds but reserve a few also for garnishing the plate.
3. Squeeze the juice from both lemon halves over the salad and then drizzle the olive oil on top. Toss with a pair of kitchen tongs so all the ingredients are coated with the lemon and oil.
4. Taste and season with salt and pepper and serve as a starter, with your main course or after your main course.