Fennel With Olive Oil Dipping Sauce

By Mark Bittman

Published November 16, 1999

Total Time
15 minutes
Rating
5(5)
Comments
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Featured in: THE MINIMALIST; The Appetite Waits For No Bird

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Ingredients

Yield:6 servings

  • ½ cup olive oil

  • 1 clove garlic, peeled and lightly crushed

  • Salt and freshly ground black pepper

  • Minced zest of 1 lemon

  • 1 fennel bulb

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

4 grams carbs; 177 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 2 grams fiber; 167 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For the dipping sauce, combine half the olive oil and garlic in a small saucepan and turn heat to medium-low. Cook, shaking pan occasionally, until garlic begins to sizzle. Remove garlic from oil, and pan from heat. Add cold oil to pan along with salt, pepper and lemon zest to taste.

  2. Step 2

    Trim fennel, and cut into thin strips. Serve with dipping sauce.

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