Erin Gleeson

Seared Fennel & Clementine Salad

banner
Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels
The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

The idyllic village of Saint-Paul-de-Vence is one of the oldest medieval towns on the French Riviera. I loved wandering the cobblestone streets and seeing the abundance of citrus that grows there.

Ingredients

  • 2 fennel bulbs tops removed & set aside
  • 5 clementines peel 4 of them & slice into rounds

Method

Slice the fennel bulbs very thinly, keeping some pieces in large slabs. Sauté in 1-2 T olive oil & a pinch of salt on med heat until just a bit tender & golden on both sides (about 5 min), then spread out on a platter. Top with the clementine rounds, olives, mint, onion rings & a few sma