Make this a day ahead and serve as a side dish with any grilled or other summer dinner.
2 medium fennel bulbs
1 cup large olives, green or black, sliced
1/3 cup chopped parsley
1/2 cup olive oil
3 tablespoons red wine vinegar
4 cloves crushed or minced garlic
1/4 teaspoon crushed red pepper
Discard green stems and cut fennel lengthwise into thin strips. Combine all ingredients in a large bowl. Cover and chill overnight.
CSA member Karen Carter
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