Citrus Fennel Salad

Fennel used to be one of those things I did not enjoy as a kid but now that I am older, I love it! It’s the perfect salad to serve along with a heavy meal because it helps you digest. Not to mention, it’s a few ingredients and it’s super easy to make.

Prep: 15 minutes
Cook:
Difficulty: Easy
Serves: 3

Ingredients

Dressing

1/3 cup Extra Virgin Olive Oil,
2 Tbsp Salt & Pepper, (to taste)
2 whole Lemon, (juiced)

Salad Base

1 whole Fennel, (reserve the tops of the fennel and chop them)
2 whole Clementine, (skinned and chopped)
6 whole Green Olives,
3 Tbsp Orange Balsamic Glaze,
5 Tbsp Pistachios, Raw, (crushed)

Process

Wash, dry and slice your fennel using a mandolin (removing the core/reserving the top of the fennel) and set aside
Slice the tops of the fennel and set aside
Slice your olives and set aside
Skin and chop clementines (it might take awhile but it’s worth it)
In a medium-sized bowl combine extra virgin olive oil, salt and pepper to taste and lemon juice – mix well
Add fennel, pistachios, olives, clementines and tops of the fennel to the dressing
Top off the fennel mixture with orange balsamic
Serve room temperature and enjoy!

Notes
Can stay in the fridge for a couple of days in an air-tight container.