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Quick Pickled Fennel Salad
Servings
4
Cook Time
10 minutes
Ingredients
- 1 large fennel bulb (top cut off, fronds removed and reserved for the salad)
- 1 teaspoon grated orange zest (from 1 orange)
- 1 teaspoon kosher salt
- 2 tablespoons plus 2 teaspoons cider vinegar
- 1 cup pitted kalamata olives (halved)
- 2 cups shredded carrots
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fennel fronds
For the Pickled Fennel:
For the Salad:
Instructions
- To make the pickled fennel, quarter the fennel bulb and cut out the core. Using a sharp knife, thinly slice the fennel lengthwise into long, thin strips. In a medium bowl, toss together the fennel, orange zest, salt, and vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
- To make the salad, add the olives, carrots, and olive oil to the bowl with the fennel and its juices. Toss gently with a wooden spoon. Sprinkle with the fennel fronds and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 14 grams
- Protein
- 2 grams
- Fat
- 11 grams
- Saturated Fat
- 2 grams
- Sodium
- 440 milligrams
- Fiber
- 5 grams
- Sugar
- 6 grams
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