Insalata di Finocchio col Peperone Rosso e el Olive Nere

Name: Insalata di Finocchio col Peperone Rosso e el Olive Nere (Finocchio Salad with Red Pepper and Black Olives)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 2 medium to large finocchio (fennel); 2 teaspoons wine vinegar; Black pepper in a grinder; Salt; 6 or 7 black Greek-style olives; 3 tablespoons extra virgin olive oil; ½ teaspoon chopped parsley; ½ sweet red bell pepper; Optional: 2 teaspoons of the preserved hot peppers from the recipe

Finocchio Salad with Red Pepper and Black Olives

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Crisp white finocchio rings, glossy black olive wedges, firm strips of red bell pepper—all sprinkled with parsley—give this simple salad a liveliness of appearance, texture, and taste that more complex compositions seldom equal.

Ingredients

2 medium to large finocchio (fennel)
½ sweet red bell pepper
6 or 7 black Greek-style olives

Europe
Italy
Vegan
Gluten-free
Mediterranean

Method

Cut off the tops of the finocchio and discard any of the stalks that are bruised, discolored, or wilted. Trim the base, cutting off a slice about ⅛ inch thick. Cut the finocchio horizontally, across its length, into the thinnest slices you can, to produce