Serves 2
FENNEL IS one of those vegetables that looks like a mysterious stalk of… something. For years, I passed it by in the grocery store because I wasn’t sure what it was or what to do with it. Maybe that’s you, too. It doesn’t look like much, but the slightly licorice taste and health benefits really shouldn’t be missed. Fennel is anti-inflammatory, fights bloat, reduces stomach cramping, and is loaded with fiber.
When paired with olives and drizzled with olive oil and lemon, fennel creates an easy dish to put out for guests to enjoy before dinner, serve at a cocktail party, or just enjoy as a snack. It’s delicious and clean tasting.
1 whole fennel bulb, tops removed and bulb cut into strips or chunks
1 (4-ounce) can plain black olives (no seasoning), drained
2 tablespoons olive oil
1 teaspoon fresh lemon juice
Kosher salt
Freshly ground black pepper
Place the fennel and olives in a bowl. Add the olive oil and lemon juice, then season with salt and pepper to taste.