In North Africa salads of all kinds are a favorite dish, served as part of a meze table, called qimiyya in Algeria, or as an accompaniment to grilled meats. This recipe from Algeria is simply called salāṭat bisbas, fennel salad. Although I love raw fennel which makes both a great dipping implement and sliced thin for a salad, in this preparation the fennel is boiled first and then drained and served at room temperature with its dressing. The so-called Florence fennel called for in the recipe is nothing other than the typical fennel you will find in your market. Typically, I would make several of these kinds of salads earlier in the day and then serve them with whatever was being grilled for supper.
- 2 Florence fennel bulbs (about 1½ pounds), stalks and leaves removed and saved for another purpose
- 2 garlic cloves, very finely chopped
- 3 tablespoons finely chopped fresh parsley leaves
- ½ cup pitted black olives, drained
- 3 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- 2 tablespoons fresh lemon juice
- Quarter the fennel bulbs lengthwise. In a large saucepan, bring some lightly salted water to a boil, then cook the fennel until tender, about 20 minutes, drain, and let cool. Place the fennel on a serving platter and sprinkle with the garlic, parsley, and olives.
- In a small bowl, whisk together the olive oil, vinegar, and lemon juice until it looks creamy yellow and pour evenly over the fennel. Serve at room temperature.
What a surprisingly elegant and delicious dish! Perfect as a first course for grilled or roasted meats or, in my case, a merguez ragout.