Olive Oil Fennel Slices with Chiles

Posted by in Recipes on Mar 13, 2013 . .

2 Fennel Bulbs
1/2 tsp Olive Cart Creole Cognac Mustard
Splash of Olive Cart Lambrusco Vinegar
Olive Cart Michigan Flaked Sea Salt
Freshly ground Olive Cart Black Peppercorns
Olive Cart Organic Extra Virgin Olive Oil
2 small dried red chilies

Trim off the feathery tops and stalks from the fennel bulbs, reserving a few tops. Cut off any bruised leaves from the bulbs. Cut in half lengthwiase, core and then cut into paper-thin slices

In a small bowl, mix together the mustard, vinegar, salt and pepper. Toss with the fennel slices. Pour enough Olive Cart Organic Extra Virgin Olive Oil over the fennel slices to coat and toss again. Scatter a few feathery fennel tips and the chilies on top and serve.

If you do not plan to eat the sliced fennel immediately, pack into a clean 1 pint jar, sliding the chilies along the walls of the jar and scattering a few feathery fennel tops throughout. pour in the olive oil to cover completely.

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