Fennel Salad with Castelvatrono Olives + Parmesan
INGREDIENTS
1 large fennel bulb, tough outer layer removed and bulb, stem, and fronds separated
Handful of pitted castelvetrano olives, smashed with a knife and roughly chopped
1 tablespoon champagne vinegar
Orange, halved
2 tablespoons extra virgin olive oil
Orange zest to taste
Lemon
Fine grain sea salt and black pepper to taste
Shaved parmesan/pecorino/provolone cheese
METHOD
Slice fennel stems crosswise and place in a small bowl. Roughly chop fennel fronds and add to the bowl along with the roughly chopped olives, vinegar, juice from half of the orange, some orange zest, salt, and pepper. Toss well. Taste and adjust for seasoning.
Slice the fennel bulb in half lengthwise. Then, use a mandolin to thinly slice the fennel bulb crosswise. Transfer sliced fennel to a large bowl. Squeeze the other orange and some lemon over the fennel. Add more orange zest and season with salt. Toss. Taste and adjust for seasoning.
Spoon the olive, vinegar, oil mixture onto a plate. Top with dressed fennel and shaved cheese. Enjoy!
