Fennel and Olive Salad with Honey-Dijon Dressing

Ingredients

- 2 medium-sized fennel bulbs, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 small shallot, minced
- 1/4 cup pine nuts, toasted
- 1/4 cup Parmesan-Reggiano, shaved
- 1/2 cup green olives, pitted and sliced

Instructions

1. Toast the Pine Nuts:
- Place a small skillet over medium heat on the stove.
- Add 1/4 cup of pine nuts to the skillet.
- Stir frequently for 3-4 minutes or until they are golden brown and fragrant.
- Remove from heat and allow them to cool on a small plate.

2. Prepare the Dressing:
- In a medium-sized bowl, combine 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Whisk the ingredients together until well combined.
- Slowly drizzle in 1/4 cup extra-virgin olive oil while continuing to whisk to create a smooth emulsion.

3. Prepare the Fennel:
- Trim the fennel bulbs, removing the stalks and fronds.
- Thinly slice the bulbs using a mandoline or sharp knife.

4. Combine the Salad:
- In a large bowl, combine the sliced fennel, minced shallot, and sliced green olives.
- Pour the honey-Dijon dressing over the mixture.
- Toss the ingredients gently to ensure the salad is well coated with the dressing.

5. Garnish and Serve:
- Transfer the salad to a serving dish.
- Top with cooled toasted pine nuts, shaved Parmesan-Reggiano, and an additional sprinkle of freshly ground black pepper.
- Serve immediately for optimal freshness and crunch.

Preparation & Cooking Times

- PT20M
- 20 minutes

Total Time

- PT20M
- 20 minutes

Type of Dish

- Lunch

Keywords

- Fennel Salad
- Olive Salad
- Honey-Dijon Dressing
- Quick Lunch
- Gourmet Salad
- Mediterranean Salad
- Nutty Salad
- Parmesan
- Summer Salad
- Fresh Ingredients

Recipe Yield

- Feeds 4 adults

Calories

- 820 calories (entire dish)

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