Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

Ingredients

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