Salāṭat Bisbas
Cuisine: Algerian
Author: Clifford A. Wright
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 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
  1. 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.
  2. 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.
Recipe by Cook-Coquus at