Fennel, Green Olive, and Mint Relish
by Tony Rosenfeld
This tangy, crunchy relish is a delicious textural contrast to silky salt-roasted fish.
Serves 8
Yields about 2 cups
1 medium fennel bulb (about 3/4 lb.), tough outer layers removed, cut into 1/8-inch dice (about 1-1/2 cups)
1/3 cup pitted green olives (like picholine), coarsely chopped
1/4 cup finely diced red onion
1 Tbs. nonpareil (small) capers, rinsed and chopped
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
2 Tbs. red wine vinegar
2 Tbs. chopped fresh mint
In a large bowl, toss the fennel, olives, onion, capers, and 3/4 tsp. each salt and pepper. Let sit until the fennel starts to soften, about 10 minutes. Stir in the olive oil, vinegar, and mint and season to taste with more salt and pepper.
nutrition information (per serving):
Calories
(kcal):
60;
Fat
(g):
6;
Fat Calories
(kcal):
50;
Saturated Fat
(g):
0.5;
Protein
(g):
0;
Monounsaturated Fat
(g):
3.5;
Carbohydrates
(g):
4;
Polyunsaturated Fat
(g):
0.5;
Sodium
(mg):
250;
Cholesterol
(mg):
0;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 110
, pp. 54
March 3, 2011