LIDIA BASTIANICH'S FENNEL, OLIVE AND LEMON SALAD

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Lidia Bastianich's Fennel, Olive and Lemon Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 4

2 cups Gaeta or other good oil-cured black olives, pitted
1 lemon, washed, dried and cut in 1/8-inch cubes, including rind
2 cups fennel, washed, dried and cut into 1/8-inch pieces, including fronds
2 tablespoons extra-virgin olive oil

Steps:

  • Toss all ingredients together, and mix.
  • Let sit at room temperature for 30 minutes before serving.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 464 milligrams, Sugar 2 grams

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