Fennel with Almonds, Grapes, Olives, Dried Figs & Cheese
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursecold appetizer, main course
Dietary Considerationcold appetizer, main course
Taste and Texturecheesy, crunchy, light, nutty, salty, sweet
Type of Dishfirst course salad, main course salad
- 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
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.
2007 Tante Malka, Inc.