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Recipe

Fennel, Green Olive, and Mint Relish

By Tony Rosenfeld Fine Cooking Issue 110
Scott Phillips

Yield: Yields about 2 cups

Servings: 8

This tangy, crunchy relish is a delicious textural contrast to silky salt-roasted fish.

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 4
  • Fiber (g): 2
  • Protein (g): 0

Preparation

  • 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.
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Reviews (1 review)

  • E1000 | 05/09/2011

    I 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!!

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