Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

Ingredients

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

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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