Clementine, Fennel & Olive Salad

Fennel is sweet, clementines are sweet and juicy, and olives have pungent saltiness. Together they are an astounding salad. This Italian salad is a lovely side dish. A lovely holiday dish - both Thanksgiving and Christmas if you have an Italian theme. If you were in Sicily, you'd be picking the clementines from your own tree.

• 3 clementines or small, seedless oranges
• 2 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• 2 tablespoons chopped Italian, flat leaf parsley
• 2 tablespoons honey
• Salt and freshly ground pepper to taste
• 2 small fennel bulbs, trimmed
• 1/2 cup salt cured black olives, pitted

METHOD

Squeeze the juice of 1 clementine. In a large, 4 quart bowl, combine clementine juice, extra virgin olive oil, lemon juice, parsley and honey.

Season with salt and pepper to taste.

Peel remaining clementines, divide into sections. Add to bowl.

Cut fennel bulbs in half from top to bottom , remove core. Slice crosswise into very thin strips. Add to bowl.

Add olives and toss to mix well.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Wolf Hanau

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