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Fennel with Almonds, Grapes, Olives, Dried Figs & Cheese

Updated February 23, 2016
(1 Votes)

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A perfect summer lunch – or a palate-cleansing course before or after dinner.

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.

4 servings

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursecold appetizer, main course

Dietary Considerationhealthy, high fiber, vegetarian

Mealdinner, lunch

Moodfestive

Taste and Texturecheesy, crunchy, light, nutty, salty, sweet

Type of Dishfirst course salad, main course salad

Ingredients

  • 2 medium fennel bulbs, very thinly sliced (about 2 cups)
  • 1½ cups red seedless grapes, cut in half
  • About 15 oil-cured or kalamata olives, pitted and sliced
  • 5 or 6 dried figs, cut into small pieces
  • 2 to 3 tablespoons extra virgin olive oil and/or roasted almond oil
  • 1 tablespoon fresh lemon juice (or to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup blanched, slivered almonds, lightly toasted
  • A small piece of hard cheese (Parmigiano-Reggiano, pecorino, or Asiago), shaved into him thin slices with a vegetable peeler

Instructions

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.

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