shaved fennel and crushed olive salad – smitten kitchen
Last week I pouted childishly that no one really likes fennel salads and so many of you say you wanted one, so glad I got the external validation I need to share a new one here. This fennel salad is Cafe Altro Paradiso, who shares a chef - Ignacio Mattos - with two other New […]

Last week I pouted childishly that no one really likes fennel salads and so many of you say you wanted one, so glad I got the external validation I need to share a new one here. This fennel salad is Cafe Altro Paradiso, who shares a chef - Ignacio Mattos - with two other New York restaurants, Estela and Flora Bar. What I love about cooking at these restaurants is that there is an understated minimalism in every dish that belies the real complexity of the flavors. This is particularly evident in salads. At estela, my favorite is this endive salad, which appears to be the simplest pile of lettuce until you find the heavily flavored pile of texture and crunch below, to scoop from the leaves. This fennel salad looks just as modest when it comes out: a mountain of shaved bulbs. But it is based on a tangy mix of crushed olives, finely sliced ​​stems, chopped fronds, strong cheese, citrus zest, juice, wine vinegar, olive oil and seasonings that I'm not sure I want to stop eating.

what you will need

Fennel is a source of division. Olives are a source of division. I know this salad isn't for everyone - I mean, what is it, really, except puppies, kittens, and the booming postal service - and if you are about to tell me you would like that except for fennel and / or olives, shhh, you don't need because I already know. I'll have something you like more next week. Everyone has their turn. I have become completely Mom Voice, haven't I?

cerignola olivescrush and pit the olives, roughly chopthinly sliced ​​stemsmixture of crushed olivesaged provolooneshaved fennel

But if you are even slightly on the fence, know that this one has converted a lot of people. I tend to do this when we want and keep it in two containers - the dressed and shaved fennel bulb in one and the olive mixture in the other - as the complexity is more noticeable when it isn't. has not been mixed for that long. Salads like this - which keep well in the fridge because they don't contain quick-wilting lettuce - are a key part of our summer cooking. These bean salads, broccoli salads, carrot salads and others are the kinds of things you can pull off at the end of the day and serve solo or with something else: focaccia, a simple aglio e olio spaghetti, a grilled steak or chicken thighs, if that's what you fancy. Hope this will be part of your hassle free summer rotation as well.

sliced ​​fennel and crushed olive salad

Fennel, here and elsewhere: There are two more fennel salads here, one with blood oranges and one with proscuitto and pomegranate, so they both feel very wintery. There is also that green salad with fennel seed dressing. Oh, and also a fennel seed ice cream that I love, even so few others love. Finally, in Smitten Kitchen every day, there is a salad of fennel, pear, celery and hazelnut, which I jokingly call the Haters salad because it has so many maligned ingredients.


Six months ago: Pina colada
One year ago: Salted Caramel Pretzel Blondies
Two years ago: Foccacia sandwiches for a crowd
Three years ago: Blueberry and Blackberry Pie
Four years ago: Summer squash pizza, Melba peach popsicles, and Chili-lime and melon salad
Five years ago: Raspberry crushed ice
Six years ago: Cold noodles with miso, lime and ginger and Apricot and pistachio squares
Seven years ago:
Grilled Corn Pancakes, Pancake of popped tomatoes with corn and zucchini and Strawberry, lime and black pepper popsicles
Eight years ago: Pink lemonade bars and Grilled Pepper Steak Sauce
Nine years ago: Sweet plum pancakes with ricotta and honey
Ten years ago: Everyday chocolate cake and Pasta salad with zucchini and almonds
Eleven years ago: Asparagus with chorizo ​​and croutons and Sour cherry pie
Twelve years ago: Cantaloupe salsa and Kuchen plum and Roasted Carrot and Avocado Salad
Thirteen years ago: Pasta salad with summer peas and roasted red peppers
Fourteen years ago: Huevos Racheros, Blueberry bars, Napa Coleslaw with Buttermilk Dressing, and Quick zucchini stir-fry

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