Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

Ingredients

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

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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