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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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When spring arrives, I like to prepare recipes with fresh flavor. This make-ahead dish can be served as an appetizer alongside crackers or as a condiment for a meat entree.Lorraine Caland, Thunder Bay, Ontario Ingredients:
1 small fennel bulb |
2 cups pitted ripe olives |
1 small lemon, cut into wedges |
1/2 teaspoon whole peppercorns |
1/2 cup olive oil |
1/2 cup lemon juice |
Directions:
1. Trim fennel bulb and cut into wedges. Snip feathery fronds; reserve 2 teaspoons. In a small saucepan, bring salted water to a boil. Add fennel. Boil, uncovered, for 1 minute or until crisp-tender. Drain and rinse in cold water.
2. In a large bowl, combine the fennel, olives, lemon wedges, peppercorns and reserved fennel fronds. Whisk oil and lemon juice; pour over olive mixture. Toss to coat. Cover and refrigerate overnight.
3. Remove from the refrigerator 1 hour before serving. Transfer to a serving bowl; serve with a slotted spoon. Yield: 16 servings.
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