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...

View full recipe at Fine Cooking