Ingredients with Measurements:
- 2 medium fennel bulbs, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup pitted green olives, chopped
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced fennel, red onion, chopped olives, golden raisins, pine nuts, parsley, and mint.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the fennel mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 20g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- You can use sliced celery instead of fennel if you prefer.
- You can use any type of vinegar instead of red wine vinegar.
Variations:
- Add sliced oranges or grapefruit for a citrus twist.
- Add crumbled feta cheese for a salty kick.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the fennel and red onion.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown and fragrant.
- Use a high-quality extra-virgin olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs or pine nuts.
Garnishes:
- Chopped herbs or pine nuts
Pairings:
- This salad pairs well with grilled chicken, fish, or steak.
Suggested side dishes:
- Roasted vegetables, crusty bread, or a simple green salad.
Troubleshooting advice:
- If the salad is too tart, add a pinch of sugar to balance the flavors.
- If the salad is too dry, add more olive oil or vinegar to taste.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Crocetta-style fennel salad is a traditional Italian dish that originated in the town of Crocetta, near Turin.
Flavor profiles:
- This salad is crunchy, tangy, and slightly sweet, with a hint of saltiness from the olives.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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Taste: Citrusy, Herbal, Tangy, Refreshing, Aromatic