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Fennel Salad

From Clifford A. Wright, A Mediterranean Feast

Ingredients:

  • 3 tbs. extra virgin olive oil
  • 2 tbs. white wine vinegar
  • 1/4 tsp. Berber-style mild harissa
  • salt and ground black pepper to taste
  • 3 fennel bulbs, trimmed and thinly sliced lengthwise
  • 2 tbs. parsley, finely chopped
  • 12 imported green olives, pitted or whole
  • 12 imported black olives, pitted or whole
  • 2 hard-boiled eggs, shelled and quartered
  • 4 salted anchovy fillets, rinsed

Steps:

Notes:

Keywords: Moroccan, Salad, Fennel.