Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

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

Ingredients

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

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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