0 (0)

Categories: Appetizers, Vegetarian

Fennel with green tapenade

Fennel with green tapenade
Los Angeles Times

The most challenging part of Thanksgiving dinner is not getting the turkey and 16 forms of trimmings to the table. It's deciding what to serve before those 17 components of the heaviest meal of the year. Offer something too calorie-free ... Read more

Total time: 20 minutes | Serves 8
  • 1 tablespoon capers, drained and rinsed
  • 2 oil-packed flat anchovies, drained
  • 1 cup pitted Provencal olives
  • 1/4 cup best-quality olive oil
  • Finely grated zest of 1 small lemon
  • Freshly ground black pepper
  • 2 to 3 small fennel bulbs (about 3 inches wide), washed and dried

Step 1Combine the capers and anchovies in a bowl or in the jar of a regular or immersion blender. Process until the ingredients are chopped and mixed. Add the olives and process until they are roughly chopped. Gradually add the olive oil to make a fairly smooth puree. Stir in the lemon zest and season to taste with fresh pepper. Scrape the mixture out into a small shallow bowl.

Step 2Trim the fennel bulbs and cut them lengthwise into quarters. Pull out the centers to separate the inner layers and make pieces that can be used for dipping. Cut the outer layers lengthwise into smaller pieces.

Step 3To serve, place the bowl of tapenade on a small platter and arrange the fennel pieces around it.

Each serving:
101 calories; 1 gram protein; 6 grams carbohydrates; 3 grams fiber; 9 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 247 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Caprese salad with heirloom tomato skin chips
Grilled onigiri with miso sauce and chives
Bruschetta with burrata and radicchio marmalade
Zucchini-eggplant-pepper polpettine