Mmmm I see a lot of this in my not too distant future.
So few ingredients but so much flavor.

Step by step and photos
http://www.kokoscornerblog.com/mycor...ley-salad.html
or
http://tinyurl.com/nmfq2xu

@@@@@ Now You're Cooking! Export Format

Green Olive, Fennel & Parsley Salad

salads/dressing

1 lemon
1/4 cup extra virgin olive oil; (the good stuff)
Salt
freshly ground black pepper
2 fennel bulbs; trimmed, diced
1 cup green olives, pitted; torn in half
1 cup loosely packed parsley leaves; torn or coarsely chopped

Slice the ends off the lemon, Set the lemon on one of the cut ends and
slice off the rind and white pith, exposing the flesh. Working over a
salad bowl, cut along both sides of each segment to release it from
its membrane, letting it drop into the bowl.
Add the olive oil to the bowl, season with salt and pepper, and stir
together, mashing the lemon segments with the back of the spoon to
break them up. Add the fennel, olives and parsley to the bowl and toss
gently.
Taste and adjust the seasonings, adding more lemon juice if you like.

Note: Bright green Castelvetrano olives, from Sicily, are ideal for
this salad-they're buttery-tasting, meaty, and easy to pit. Pressing
on the olives with the side of a large knife pops the pits right out.

Notes: Canal House Cooking Vol 8 Pronto


** Exported from Now You're Cooking! v5.91 **

Enjoy
koko

--

Food is our common ground, a universal experience
James Beard