Lidia Bastianich's Fennel, Olive and Lemon Salad

By Mark Bittman

Total Time
40 minutes
Rating
3(15)
Comments
Read comments

Featured in: Odd-Couple Salads in the Summer Kitchen (Hold the Heat)

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 2cups Gaeta or other good oil-cured black olives, pitted
  • 1lemon, washed, dried and cut in ā…›-inch cubes, including rind
  • 2cups fennel, washed, dried and cut into ā…›-inch pieces, including fronds
  • 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

157 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 1 gram protein; 517 milligrams sodium

Note: The information shown is Edamamā€™s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistā€™s advice.

Powered by

Preparation

  1. Step 1

    Toss all ingredients together, and mix.

  2. Step 2

    Let sit at room temperature for 30 minutes before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
15 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There arenā€™t any comments yet. Be the first to leave one.
There arenā€™t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.