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Fennel, Green Olive, and Mint Relish

by Tony Rosenfeld
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

This tangy, crunchy relish is a delicious textural contrast to silky salt-roasted fish. Serves 8 Yields about 2 cups

Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients fennel green olives red onions more more
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

user reviews

Rate this Recipe
Star Star Star Star Star by E1000, 5/9/2011I made this relish and served it with trout and it was delicious! It was super easy to make and we all loved it - will make it again and again!!