Salad
2 - 4 servings
15 minutes
0 minutes
Chef Michael Lomonaco
1/2 cup Dried Julienne Tomato Strips
2 large fennel bulbs (about 3/4 pound)
2 tablespoons basil leaves, chopped
3 tablespoons Niçoise Olives or Kalamata Olives, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Cut the fennel bulbs in half. Using a very sharp knife or a vegetable slicer such as a mandolin, cut or shave paper-thin lengthwise slices of fennel into a bowl.
Combine all the remaining ingredients with the fennel in the bowl and toss together. Marinate just a few minutes and serve.
To pit olives easily, lay them on a wooden board, and, with the palm of your hand, press on each olive to break the skin. Squeeze the olives between your fingers to remove the pits.
