Green salad with fennel & black olives

Name: Green salad with fennel & black olives
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 small red onion; 1 bulb/s fennel; 2 tbsp olive oil; 1 tbsp Mazzetti Bianco Speciale White Condiment (see cook’s tip); ½ tsp dried oregano; 1 sweet cos lettuce, leaves separated; 150 g pack Crespo Pitted Dry Black Olives

The fresh flavours in this crisp green salad are a perfect accompaniment to the Mother's Day rich brisket

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VegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseAccompaniment
Prepare15 mins
Cook-
Total time15 mins

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Ingredients

1 small red onion
1 bulb/s fennel
2 tbsp olive oil
1 tbsp Mazzetti Bianco Speciale White Condiment (see cook’s tip)
½ tsp dried oregano
1 sweet cos lettuce, leaves separated
½ x 150g pack Crespo Pitted Dry Black Olives

Method

Thinly slice the red onion and fennel, using a mandolin or food processor. Place in a large bowl of iced cold water, set aside for 5 minutes, then drain well. Dry in a salad spinner or with a clean tea towel.
Meanwhile, make the dressing by whisking together the oil, white condiment, oregano and some seasoning.
Tear the lettuce into pieces and toss with the onion and fennel on a platter. Scatter the olives over. Drizzle with the dressing and serve.

Cook’s tip

Soaking the fennel and onion in cold water is not strictly necessary, but it gently mellows the flavours and crisps up the sliced vegetables wonderfully. White condiment is a little like a white balsamic-style vinegar, with a sweet, fruity flavour.