Italian Soups and Salads Recipes - Fennel-Olive Salad

Ingredients                 

• 1 medium fennel bulb (about 1 pound)

• 1/3 cup sliced pitted green olives

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

• 1 tablespoon snipped fresh oregano or

• 1 teaspoon dried oregano, crushed

• 1 clove garlic, minced

• 1/8 teaspoon salt

• 1/8 teaspoon crushed red pepper

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Method:

1. Cut off and discard upper stalks of fennel. Remove wilted outer layer of fennel stalks and cut off a thin slice from base.

2. Cut fennel bulb in half lengthwise; cut crosswise into very thin slices, removing core (if desired). In a medium bowl combine fennel slices and olives.

3. For dressing, in a screw-top jar combine olive oil, white wine vinegar, oregano, garlic, salt, and crushed red pepper. Cover and shake well. Pour dressing over fennel mixture; toss to coat. Cover and chill for 1 to 24 hours.