Hi y’all! It’s been a bit silent on here for a week but to make up for my inactivity I will share with you a stunning recipe for a fennel salad with clementine, mint, calamata olives, red onions and parsley. Did you know The ancient Greeks held parsley to be sacred?
Anyhow, I love this recipe because the ingredients themselves are not that fancy but when you mix them you get such an extraordinary, tasty and visually appealing result. As a plus, you can get all the ingredients during the cold season, but the dish tastes very refreshing and summery.
Fennel and Clementine Salad
Ingredients (for 4 hungry salad eaters):
- 4 pieces of fennel
- 4 clementines
- 100g calamata olives (the purple ones)
- a bunch of mint
- a bunch of parsley
- 1/2 lemon
- olive oil
- salt pepper
- Preheat the oven on 200 °C
- Wash the fennel and cut each peace into 4 to 6 longish peaces; put the fennel in an oven proof dish and sprinkle it with olive oil; let it cook in the oven for approximately 45 minutes until the fennel is soft on the inside and crispy on the edges
- Peel the clementines and cut it into segments, removing the white skin (if you are as clumsy as I am, read this tutorial first)
- Stone the olives
- Chop the leaves of the herbs
- Mix the ingredients in a bowl, then make the salad dressing by mixing the juice of the lemon with freshly ground pepper, salt (preferaby sea salt) and olive oil. It is important that you dissolve the spices in the vinegar before adding the oil; aim for a 2:1 ratio, so depending on the size of your lemon, add two times as much olive oil to the dressing. Whisk!
- After 45 minutes, take the fennel out of the oven, cut it into bite-size peaces and add it to the salad, pour the dressing over the individual plates and enjoy!
Tip: Prepare the salad dressing in a jar, screw the lid on and shake until you have an emulsion. This is also a perfect way to store or transport salad dressing