Olives101.com

Recipe by Dwayne Bourke & Richard Hooper,
Photography by Mark Roper,

Ingredients (serves 4)
* 4 baby fennel bulbs
* 2 oranges, segmented
* 2 ruby grapefruit, peeled, segmented
* 200g small olives, such as nicoise
* Chopped parsley, to garnish
* Lemon dressing*
* 6 garlic cloves
* A pinch of sea salt
* 2 tbs Dijon mustard
* 2 lemons, zested, juiced
* 100ml cider vinegar
* 1L (4 cups) olive oil

Method:

1. To make the dressing, crush the garlic with a pinch of sea salt and freshly ground black pepper in a mortar and pestle until the garlic forms a paste. Transfer the garlic paste into a medium bowl, add the mustard, lemon juice and zest and cider vinegar. Slowly drizzle in the olive oil, continuously whisking until all the oil is combined. Set aside.
2. Carefully slice the tough base from each fennel bulb and then slice into eighths. Place in a large saucepan, then pour in enough dressing to cover the fennel. Add a tablespoon of water (this prevents the dressing from burning). Cook the fennel, covered, over medium heat for 10 minutes or until it starts to soften. (Check and adjust liquid level to prevent sticking.)
3. Use a slotted spoon to transfer the fennel to a large bowl. Add the orange and grapefruit segments, olives and a little more dressing. Toss gently to combine.
4. Garnish with chopped parsley and serve.

Notes & tips: Remaining dressing will keep in an airtight container in the fridge for up to 2 weeks.

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