Fennel And Black Olives Recipes

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BRAISED FENNEL WITH PEPPERS AND OLIVES



Braised Fennel With Peppers and Olives image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 medium-sized fennel bulbs (about 1 1/4 pounds)
2 medium-sized red bell peppers
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup pitted black French, Italian or Greek olives

Steps:

  • Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise. Cut off and discard core from each piece. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.
  • Cut peppers in half lengthwise and remove core and ribs. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.
  • Heat olive oil in a large skillet over low heat. Add fennel and salt and pepper to taste. Stir well. Cover and cook, stirring occasionally, for 15 minutes. Add peppers. Cover and continue cooking about 10 minutes or until the vegetables are tender. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.
  • Transfer fennel and peppers to a platter, top with olives and serve.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 8 grams

FENNEL SALAD WITH ANCHOVY AND OLIVES



Fennel Salad With Anchovy and Olives image

This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 anchovy fillets, rinsed, blotted dry and roughly chopped
3 tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
2 tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
2 small garlic cloves, grated or mashed to a paste
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
3 medium fennel bulbs, trimmed and thinly sliced
Kosher salt and black pepper
About 1/2 cup green olives, such as Castelvetrano or Lucques, smashed and pits removed (about 16 olives)
4 hard-boiled eggs (8 minutes), peeled and halved
Extra anchovy fillets, for garnish (optional)
Handful of Italian parsley leaves, for garnish

Steps:

  • Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
  • Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
  • Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

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