Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network