Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing
Photo by Scott Phillips

Ingredients

  • 1 cup finely grated Parmigiano-Reggiano
  • ¼ cup thinly sliced fresh flat-leaf parsley
  • 2 Tbs. mayonnaise
  • 1 Tbs. extra-virgin olive oil
  • ¼ cup oil-cured black olives, pitted and chopped
  • 1 anchovy fillet, minced (optional)
  • 1 tsp. finely grated lemon zest
  • + 4 more ingredients
    • 1 Tbs. fresh lemon juice
    • Kosher salt and freshly ground black pepper
    • 3-½ cups thinly sliced celery (sliced on the diagonal)
    • 1 small fennel bulb, cored and thinly sliced

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper. In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper. Toss the c...

View full recipe at Fine Cooking

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