Chef Michael Lomonaco

Shaved Fresh Fennel with Sun Dried Tomatoes

Name: Shaved Fresh Fennel with Sun Dried Tomatoes
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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

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Cuisine

Mediterranean

Servings

2 - 4 servings

Prep Time

15 minutes

Cook Time

0 minutes

Ingredients

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

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Directions

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.

Recipe Note

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.

Shaved Fresh Fennel with Sun Dried Tomatoes