Fennel salad with olives and lime
An easy side for barbecues, dinner parties or a night in.
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. 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
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- Salad
- Side dish
- Family meals
- Midweek dinner
- Summer barbecue
- Dinner party
- Fennel
- Onion & leek
- Lime
- Vegetarian
- Vegan
- Dairy-free
- Gluten-free
- Modern Australian
- Summer
- Entertaining
Alison Roman is an American food writer, chef and bestselling cookbook author.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/fennel-salad-with-olives-and-lime-20200204-h1lkc2.html