Shaved fennel salad with green olives and provolone
Indulge in the refreshing flavors of shaved fennel, zesty green olives, and savory provolone cheese in this exquisite salad bursting with Mediterranean taste.
Ingredients:
- large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
- cup Castelvetrano olives
- cup olive oil
- tablespoons Chardonnay or white wine vinegar
- teaspoon finely grated orange zest
- Pinch of crushed red pepper flakes
- Kosher salt, freshly ground black pepper
- lemon
- ounces thinly shaved aged provolone cheese (about 1 cup)
- Flaky sea salt
Instructions:
- Cut the fennel stems horizontally (not too thinly) and place them in a medium-sized bowl. Roughly chop the fennel fronds (aim for about one-third cup) and add them to the bowl. Flatten the olives using a cup's base or the side of a chef's knife, then remove the pits. Roughly chop the olives into large, chunky pieces. Include the olives, oil, vinegar, orange zest, and red pepper in the bowl; sprinkle with kosher salt and black pepper, then mix well to coat the ingredients.
- Split the fennel bulbs in half lengthwise. Use a mandoline slicer to thinly slice the fennel horizontally (a knife can be used as well, but ensure the slices are no thicker than 1/8 inch). Transfer the sliced fennel into a large bowl. Grate a quarter of the lemon zest over the fennel. Cut the lemon in half, squeeze the juice from both halves onto the fennel; season with kosher salt and mix well. Taste and add more lemon juice if necessary.
- Distribute the olive mixture evenly among the plates. Place cheese on top to cover the olives. Layer the shaved fennel over the olive mixture until it is completely covered, then sprinkle with flaky sea salt.
Summary:
- Calories: 1309 kcal
- Fat: 105 g
- Protein: 43 g
- Carbs: 62 g
- Potassium: 2737 mg
- Magnesium: 149 mg