Shaved Fennel & Date Salad

2 tablespoons white wine (or Champagne) vinegar 
1/2 teaspoon fine grain sea salt
1/3 cup extra-virgin olive oil
1-2 medium fennel bulbs
1 cup thinly sliced carrot coins
1/2 cup dates, pitted and slivered
3/4 cup thinly sliced torpedo onions
1/2 cup pistachios, toasted and roughly chopped
2/3 cup salt-cured olives, pitted and halved
1/2 cup shaved Manchego cheese
a few drops of orange blossom water, optional

Start by combine the vinegar with the salt, then slowly whisk in the olive oil to emulsify. Set aside. Trim the fronds from the fennel bulbs, and reserve. Then shave (or slice) bulbs thinly, you'll want about 3 cups total. Combine the fennel, carrots, dates, onions, pistachios, and olives in a medium bowl. Drizzle the vinaigrette across the salad and toss to coat. Sprinkle most of the Manchego across the top, and toss once more, being careful not to break the shards of cheese. Serve topped with additional cheese, the reserved fennel fronds, and a few drops of orange blossom water (if you like).

Serves 4.

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