The arrival of warm weather gives me spring fever. That’s when I start preparing recipes with fresh flavor. This make-ahead dish can be served as an appetizer with crackers or as a garnish for a meat entree.
—LORRAINE CALAND SHUNIAH, ON
PREP: 20 MIN. + CHILLING • MAKES: 16 SERVINGS
1 small fennel bulb
2 cups pitted ripe olives
1 small lemon, cut into wedges
1/2 teaspoon whole peppercorns
1/2 cup olive oil
1/2 cup lemon juice
1. Trim fennel bulb and cut into wedges. Snip feathery fronds from fennel bulb; reserve 2 teaspoons. In a small saucepan, bring salted water to a boil. Add fennel. Boil, uncovered, for 1 minute or until crisp-tender. Drain and rinse in cold water.
2. In a large bowl, combine the fennel, olives, lemon wedges, peppercorns and reserved fennel fronds. Whisk oil and lemon juice; pour over olive mixture. Toss to coat. Cover and refrigerate overnight.
3. Remove from the refrigerator 1 hour before serving. Transfer to a serving bowl; serve with a slotted spoon.
FENNEL BULBS
Fennel is an aromatic herb and a member of the carrot family. It has a large pale green bulb, celery-like stems and feathery leaves. Fennel can be sauteed, braised or baked and added to soups, stews or salads.