Lidia Bastianich's Fennel, Olive and Lemon Salad

By Mark Bittman

Published June 24, 1997

Total Time
40 minutes
Rating
3(15)
Comments
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Ingredients

Yield:4 servings

  • 2 cups Gaeta or other good oil-cured black olives, pitted

  • 1 lemon, washed, dried and cut in ⅛-inch cubes, including rind

  • 2 cups fennel, washed, dried and cut into ⅛-inch pieces, including fronds

  • 2 tablespoons extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 157 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 517 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

    Toss all ingredients together, and mix.

  2. Step 2

    Let sit at room temperature for 30 minutes before serving.

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3 out of 5
15 user ratings
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