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Ingredients
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Cured Olives
Citrus Vinaigrette
Fennel Salad
Method
Cured Olives
- 1
Prepare the Olives
In a bowl, combine the mixed olives with olive oil, minced garlic, fresh thyme leaves, and red chili flakes. Toss well to coat the olives evenly with the mixture.
- 2
Marinate the Olives
Cover the bowl with plastic wrap and let the olives marinate at room temperature for at least 30 minutes. This allows the flavors to meld together.
Citrus Vinaigrette
- 3
Mix the Vinaigrette
In a small bowl, whisk together the orange juice, lemon juice, honey, salt, and freshly ground black pepper until well combined. Set aside.
Fennel Salad
- 4
Prepare the Fennel
Thinly slice the fennel bulb and place it in a serving bowl. Add the chopped fresh parsley and lemon zest.
- 5
Dress the Fennel
Drizzle the olive oil over the fennel salad and toss gently to combine. Season with salt and pepper to taste.
Assembly
- 6
Plate the Amuse Bouche
On small serving spoons or plates, place a spoonful of the marinated olives, followed by a small portion of the fennel salad. Drizzle with the citrus vinaigrette before serving.
- 7
Serve
Serve immediately as an amuse bouche to your guests. Enjoy the refreshing flavors!
