NewsBite

Advertisement
Good Food logo

Fennel salad with olives and lime

Alison Roman
Alison Roman

Advertisement
Fennel salad with olives and lime.
Fennel salad with olives and lime. William Meppem

An easy side for barbecues, dinner parties or a night in.

Advertisement

Ingredients

  • ½ white onion, thinly sliced

  • 100g green Sicilian olives, pitted and crushed

  • 30ml fresh lime juice, plus extra if needed

  • 2 bulbs baby fennel, thinly sliced, green fronds reserved

  • 60ml (¼ cup) olive oil

  • 50g fresh coriander, tender sprigs and leaves

Method

  1. 1. Rinse onion slices, then drain. Combine onion, olives and lime juice in a large bowl; season with salt and pepper.

    2. Add fennel and fronds and toss to coat. Season with salt, pepper and more lime juice, if needed.

    3. Drizzle with olive oil and sprinkle with coriander and cracked pepper to serve.

    Tip: Rinsing the raw onion slices helps to mellow their flavour.

    Serving suggestion: Grilled mackerel on spicy tomato toast

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Alison RomanAlison Roman is an American food writer, chef and bestselling cookbook author.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Alison Roman

Original URL: https://www.theage.com.au/goodfood/recipes/fennel-salad-with-olives-and-lime-20200204-h1lkc2.html