Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network