We were at our good friend's place on the weekend and James made his "signature" interpreted appetizer Olive & Lemon. It is one of my favourites, and so simple. I looked in the fridge tonight and I had a fennel bulb, some lemons and I always have black olives - oil cured not brined. So I decided to make O&L for a side dish or topping for some chicken I marinated in herbs and some steamed broccoli and rice. Hmmm. I am not getting anywhere with the couscous thing am I?
I am sure James will have additions or amendments to my interpretation of his interpretation but here is what I do to make the most wonderful appetizer or...side dish.
Ingredients:
1 bulb fennel, cut in half, cored and thinly sliced - reserve some of the fronds for the end
1 lemon, zested - perhaps 2 if you like it really lemony - and sliced very thinly
10-12 or more oil cured kalamata olives, squished and pitted
a couple of tablespoons of olive oil
Heat the olive oil in a small to medium fry pan. When hot, add in the fennel and lemon and saute over medium heat, stirring frequently for 5-10 min until it becomes caramalized. Add in black olives and lemon zest and combine. You can serve now as a side dish or if you want it as an appetizer, add in a bit more lemon juice and a couple of glugs more of olive oil. Serve on a platter with crispy slices of bread.
Thanks for the shout out Foodiemom. One thing missing from the recipe is onion thinly sliced. You don't need much but it adds to the flavour nicely.
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