Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

Ingredients

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

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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