Lidia Bastianich's Fennel, Olive and Lemon Salad

Name: Lidia Bastianich's Fennel, Olive and Lemon Salad
Total time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 cups Gaeta or other good oil-cured black olives, pitted; 1 lemon, washed, dried and cut in 1/8-inch cubes, including rind; 2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds; 2 tablespoons extra-virgin olive oil

By Mark Bittman

Total Time: 40 minutes
Rating: 3(15)
Comments: Read comments

Featured in: Odd-Couple Salads in the Summer Kitchen (Hold the Heat)

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo