- Course: Cold Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 31 Times
Can be made ahead of time.
A perfect summer lunch – or a palate-cleansing course before or after dinner.
1). In a medium-sized bowl, toss together the fennel, grapes, olives, and figs.
2). Drizzle in the olive oil (and/or roasted almond oil) and lemon juice, and toss until everything is lightly but thoroughly coated. Sprinkle lightly with salt and pepper, and toss again. Taste to adjust the lemon juice, then cover and refrigerate until serving (but not longer than about 1 hour).
3). Just before serving, drizzle in some more fresh lemon juice to taste (about 1 tablespoon is my taste) and sprinkle in the almonds and cheese shavings. Toss quickly but thoroughly, and serve right away.
NOTES: Use a very sharp knife or a mandoline to slice the fennel paper-thin.
Make this about an hour before you intend to serve it.
Nutritional information includes 1/8 teaspoon of added salt per serving, 5 dried figs, 2 tablespoons of extra virgin olive oil, and 2 oz of Parmesan cheese.