Fennel and olive salad
Crisp slices of fennel are complemented by the salty green olives and crunchy croutons in a fennel and olive salad. A simple vinaigrette brings it all together to balance the flavors. This salad recipe can be served as a side or as a full-meal by adding a warm broiled salmon fillet.
Servings: 4 to 8 Servings
Ingredients
For the Vinaigrette:
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- ¼ cup rice vinegar
- ½ cup olive oil
- ¼ teaspoon salt
- Pinch of freshly ground black pepper
For the Salad:
- 4 cups crusty bread cut into ½-inch cubes
- 4 tablespoons butter melted
- 2 fennel bulbs halved, cored and thinly sliced (reserve fronds)
- Juice of 1 lemon
- 1 large or 2 small heads frisée lettuce or spring mix greens
- 1 cup green olives pitted and halved
- 2 tablespoons capers drained
- ¼ cup thinly sliced chives or scallions green tops only
- Flaky salt
For the Salmon:
- 4 salmon fillets (6 oz. each)
- 1 tablespoon olive oil
- Salt/pepper
- Lemon wedges
Instructions
For the Vinaigrette:
- In a small dish, whisk together the garlic, mustard, vinegar olive oil, salt and pepper. Set aside while preparing the remaining ingredients.
Toast the Bread Cubes:
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Place the bread cubes into a large mixing bowl, drizzle with the melted butter and toss to combine.
- Spread the bread on the prepared baking sheet and transfer to the oven. Bake for 10-12 minutes, until crisp and golden. Transfer from the oven and cool while preparing the fennel.
- Remove the tops from the fennel bulbs (reserve some of the fronds), cut the bulbs in half, remove and discard the core. With a mandoline or sharp knife, cut the fennel into thin slices, then toss with lemon juice.
- In a large bowl, add the cooled croutons, the fennel, frisée lettuce, capers scallions and the reserved fennel fronds.
For the Salmon:
- Set the oven to broil and adjust the oven rack to the upper position, about 4 inches from the heat.
- Place the salmon fillets skin-side down on a rimmed sheet pan, brush with oil and season with the salt and pepper. Transfer to the oven and broil for 6 to 8 minutes, depending on the thickness of the salmon. Calculate 4 minutes for each ½-inch thickness of the fillet. Remove from the oven, transfer to a plate.
- Toss with about one-third of the reserved vinaigrette.
- Divide equally into 4 chilled plates, sprinkle each serving with the flaky salt then place a salmon fillet on each serving and garnish the salmon with fennel fronds and serve with lemon wedges.
Notes
- A mandoline is a great tool to use for thin, uniform slices.
- Fennel is often labeled as anise bulb and has a crisp, crunchy texture with a mild licorice taste.
- Adding the fennel fronds is optional.
- Toss the fennel slices with lemon juice will keep them from discoloring.
- Frisée lettuce can be substituted with a mix of greens or arugula.
- This is a great side salad or by adding the fish fillet it becomes a full meal.
- Adding fish is optional.
- Salmon can be substituted with halibut, cod, bass or you favorite firm fish fillets.
- Store the remaining vinaigrette in a small jar and keep refrigerated.
Nutrition
Serving: 1serving | Calories: 674kcal | Carbohydrates: 67g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1224mg | Potassium: 818mg | Fiber: 5g | Sugar: 8g | Vitamin A: 389IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 6mg
