Fennel, Olive, and Blood Orange Salad

Note from Cheri: The recipe, text and photo below are reprinted with permission from The Elegant Olive by Teresa Kennedy (2006, Rio Nuevo Publishers). This book celebrates olives in with 50 new recipes that really let the star ingredient shine. While the world abounds with olive varieties, these recipes use varieties you should have no trouble finding in the well stocked markets in your area. Some of the recipes are classics, other nouvelle variations. Especially nice are the chapters on making perfect martinis and on home curing olives. Click here for more information about this book, discount ordering links through Amazon.com, and another great sample olive recipe.

This is a wonderful wintertime salad. The flavors are all strong and fresh.

3 fennel bulbs 1 lemon, juiced juice of 1 orange 1/3 cup extra-virgin olive oil salt and pepper 2 cups mesclun salad mix 2 blood oranges, segmented 1/3 cup pitted olives 1/2 cup Italian parsley leaves 1/4 pound Parmesan cheese

Serves 6 Trim the tops and any bruised outer leaves from the fennel. Cut in half lengthwise and slice thinly (a mandolin works well here, but watch the fingers). Toss with lemon juice. In a small bowl, whisk together the orange juice, olive oil, and salt and pepper. Combine the fennel, mesclun salad mix, orange segments, olives, and parsley leaves in a serving bowl. Toss gently with the vinaigrette. Shave the Parmesan over the top and serve.