Celery-Fennel Salad with Olives |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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You'll love the bite and slight licorice flavor that the fennel gives to this salad. Kalamata and green olives make enhance the flavors and add a salty tang. Ingredients:
1 tablespoon lemon juice |
2 tablespoons white wine vinegar |
1/4 cup olive oil |
salt and pepper |
3 cups thinly sliced celery (from about 6 large ribs), pale green leaves reserved |
3 cups thinly sliced fennel (from 1 large bulb), fronds reserved |
1/2 small red onion, sliced |
8 ounces feta, crumbled |
1/2 cup pitted kalamata olives, roughly chopped |
1/4 cup pitted green olives, roughly chopped |
Directions:
1. Whisk together lemon juice, vinegar and oil. Season with salt and pepper. In a bowl, mix celery, fennel, onion, feta and both olives. Toss with lemon juice mixture. Chop celery leaves and fennel fronds; sprinkle on top.
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