Fennel and Olive Salad with Sherry Vinaigrette

Fennel is so good this time of year.

So sweet.

Just out there looking for the right partner to show it off.

Enter the olive.

Salty and spunky. Full of flavor.

Get these two together in a salad and you have a marriage made in heaven.

Cut fennel into matchstick pieces, mix it with pitted green Picholine and black Nicoise olives and toss with a sweet/garlicky sherry vinaigrette, you have got something here.

Try this with bone in pork chops or chicken, seasoned with lots of freshly ground black pepper and a bit of coarse salt, a squeeze of lemon juice and a sprinkling of ground fennel, grilled to perfection.


Fennel and Olive Salad with Sherry Vinaigrette
Adapted from an old Bon Appetit recipe

6 tbsp extra virgin olive oil
2 tbsp aged sherry vinaigrette
1 tsp garlic confit
½ cup mixed pitted Picholine and Nicoise olives
1 small fennel bulb, sliced into matchsticks
A handful of mixed baby greens

Whisk oil and vinegar together in small bowl. Add garlic confit, squish it against the side of the bowl to smash, and whisk til blended. Season with a bit of coarse salt and freshly ground black pepper.

Put greens, fennel and olives in large bowl. Add enough dressing to lightly coat the salad. Toss well and adjust seasoning.

Serves 3.

Fennel and Olive Salad with Sherry Vinaigrette