fresh fennel salad c/o delicious living

Name: Fresh Fennel Salad c/o Delicious Living
Prep time: 10 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/2 small fennel bulb, cut on the diagonal or in strips (save the fronds); 1 - cucumber, unpeeled and cut into long matchsticks or julienned (english cucumber was specified but we tried persian cucumber); 1/2 cup(s) fresh asparagus, cooked and cut into 2-3" slices; 1/2 cup(s) cherry tomatoes; - sea salt, for sprinkling (i used french grey sea salt); 1/3 cup(s) oil-cured black olives, rinsed and drained; 1/4 cup(s) feta or smoked goat cheese, crumbled (we tried the latter); 1 - orange, juice of plus 1 tablespoon orange zest (about 1/4 cup orange juice); - fennel fronds, for garnish; - greens to line the plates or platter

(1 RATING)

5 Pinches

C G

Vallèe du Willamette, OR

Updated on Apr 5, 2015

I reduced the amount of fennel in half and replaced with a mix of arugula and baby spinach. I also cut the amount of cherry tomatoes in half and replaced with half cup of fresh asparagus.

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prep time 10 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

1/2 small fennel bulb, cut on the diagonal or in strips (save the fronds)
1 - cucumber, unpeeled and cut into long matchsticks or julienned (english cucumber was specified but we tried persian cucumber)
1/2 cup fresh asparagus, cooked and cut into 2-3" slices
1/2 cup cherry tomatoes
- sea salt, for sprinkling (i used french grey sea salt)
1/3 cup oil-cured black olives, rinsed and drained
1/4 cup feta or smoked goat cheese, crumbled (we tried the latter)
1 - orange, juice of plus 1 tablespoon orange zest (about 1/4 cup orange juice)
- fennel fronds, for garnish
- greens to line the plates or platter

How To Make fresh fennel salad c/o delicious living

Step 1

In a large prep bowl combine the fennel, cucumber, asparagus and tomatoes. Sprinkle with sea salt.

Step 2

Add the olives, cheese and orange zest; toss gently.
Step 3

Transfer to either individual salad plates or a serving platter. Drizzle with fresh orange juice. Garnish with fennel fronds.
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