Fennel & Citrus Salad with Olives & Parm
Source of Recipe
Special to The San Francisco Chronicle
Recipe Introduction
Note: Use a vegetable peeler or a cheese plane to shave off thin slices from a piece of Parmesan.
List of Ingredients
2 fennel bulbs
1 1/2 Meyer lemons, zested and juiced
1/2 cup premium extra virgin olive oil + more to taste
Salt, to taste
3 tangerines, skin and pith sliced off, and sliced into 1/4-inch thick wheels
2 blood oranges, segmented
2 ruby grapefruit, segmented
1/2 cup chopped mixed herbs (equal parts parsley, tarragon, chervil and chive)
1/2 cup firm green olives, pitted and halved.
1/2 cup toasted hazelnuts
4 ounces shaved Parmesan cheese (see Note)Recipe
Serves 4-6
Instructions: Trim the fennel of stems and greenery. With a mandolin, shave the fennel bulbs paper-thin into a bowl. Alternatively, cut the bulbs lengthwise and then lay the halves cut-side down on a cutting board. Slice crosswise, as thinly as possible.
Add the juice of the Meyer lemon and zest and 1/2 cup extra virgin olive oil and stir to combine. Season to taste with salt, and set aside to marinate briefly.
In another bowl, combine the citrus fruits and herbs.
On a platter, lay out the marinated fennel, and top with the citrus fruit, olives and hazelnuts. Drizzle with more olive oil and garnish with shavings of Parmesan.
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