Fennel Salad Recipe

Ingredients

1/2 bulb Fennel (thinly sliced)

Zest and supremes of 1 Orange

1 lb Arugula Leaves

3 tbsp White or Red Wine Vinegar

5 tbsp Extra Virgin Olive Oil

Salt and Pepper

6 Anchovy Fillets (soaked in Milk overnight)

1 cup Pitted Kalamata Olives

1/4 cup Capers (roughly chopped) either packed in coarse salt or brined will work

3 tbsp Dijon Mustard

3 tbsp Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

Preparation

To make Tapenade:Combine all in a food processor and blend until smooth, homogeneous paste is formed, about 2 minutes. Transfer to a jar, cover tightly, and store in the refrigerator up to 6 weeks. Makes 2 cups.

To make Fennel Salad: Mix fennel, orange zest and supremes, arugula leaves, red/white wine vinegar, extra-virgin olive oil, salt & pepper together.Mario tip: may use cabbage instead of fennel