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