Fennel, Grana Padano and Olive Salad

Fennel, Grana Padano and Olive Salad, known in Italy as Insalata di Finocchi, Grana Padano e Olive, is a fresh and vibrant dish that highlights the crisp sweetness of raw fennel. Thinly sliced fennel is dressed with lemon and extra virgin olive oil, then finished with shaved Grana Padano and briny black olives. Light, aromatic and naturally refreshing, this Italian salad is perfect as a starter or a simple side dish inspired by authentic Mediterranean flavours.

Author

Affetto Italiano

Prep Time

10 minutes

Servings

2

Category

Lunch

Cuisine

Italain

Ingredients

• 2 Fennel bulbs
• 40 g Grana Padano (shop here), shaved
• 2 tbsp Black olives, pitted and sliced
• 2 tbsp extra virgin Olive Oil (shop here)
• Juice of half a lemon
• Salt and freshly ground black pepper

Directions

1. Trim the fennel bulbs and slice them very finely using a sharp knife or mandoline.
2. Place the fennel in a bowl and dress with lemon juice, olive oil, and a pinch of salt.
3. Toss gently and leave to rest for 5 minutes to soften slightly.
4. Arrange on a serving plate and scatter over the shaved Grana Padano.
5. Add the sliced olives and finish with black pepper.
6. Serve fresh as a light starter or side dish.