I make this easy brussel sprout, fennel, olive and provolone salad all the time – it is easy and delicious and tastes delicious with everything! Pair it with fish, steaks, chicken, roasted veggies! It is such a light and refreshing side that elevates the flavor of everything.
You can see my IG REEL with the step by step process here!
I use this handy mandolin to slice the fennel and brussel sprouts into the same size shreds. I like that it is easy to store. I swear this makes the salad better, achieving that perfectly proportioned crunch every single time.
Brussel Sprout, Fennel and Olive Salad Recipe
serves 4, as a side (double for larger portions)
Ingredients:
6-8 brussel sprouts, mandolin sliced
1 fennel bulb, mandolin sliced
1 cup chopped Casatelvetrano Olives
1/2 cup shredded provolone cheese
2 tbsp extra virgin olive oil
1-2 tbsp white balsamic vinegar (I use 2 but I say use this based on your preference)
salt + pepper to taste
Combine all ingredients and enjoy!
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