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Celery, Fennel, And Black Olive Salad With Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

Serves 4 to 6

3½ cups thinly sliced celery (sliced on the diagonal)

1 small fennel bulb, cored and thinly sliced

¼ cup thinly sliced fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

1 cup finely grated Parmigiano-Reggiano

2 Tbs. Mayonnaise

1 Tbs. fresh lemon juice

1 tsp. finely grated lemon zest

1 anchovy fillet, minced (optional)

1 Tbs. extra-virgin olive oil

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 celery mixture with the dressing, fold in the olives, and serve.


It is a quote. Fine Cooking Magazine February / March 2011

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