Fennel Salad

Ingredients:

• 3 tbs. extra virgin olive oil
• 2 tbs. white wine vinegar
• 1/4 tsp. Berber-style mild harissa
• salt and ground black pepper to taste
• 3 fennel bulbs, trimmed and thinly sliced lengthwise
• 2 tbs. parsley, finely chopped
• 12 imported green olives, pitted or whole
• 12 imported black olives, pitted or whole
• 2 hard-boiled eggs, shelled and quartered
• 4 salted anchovy fillets, rinsed

Steps:

Notes:

Keywords: Moroccan, Salad, Fennel.