Shaved Fennel Salad with Castelvetrano Olive and Walnut Dressing

Serves 1
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Directions

  1. 1Pit the Castelvetrano olives.
  2. 2Chop the pitted olives into small pieces.
  3. 3Chop the walnuts into small pieces.
  4. 4Chop the parsley.
  5. 5Combine the chopped olives, walnuts, and parsley in a bowl.
  6. 6Add lemon zest to the bowl.
  7. 7Pour olive oil into the bowl.
  8. 8Add salt to the mixture.
  9. 9Add red pepper flakes to the mixture.
  10. 10Mix all ingredients for the dressing.
  11. 11Cut the stem of the fennel bulb.
  12. 12Thinly slice the fennel using a mandolin.
  13. 13Place the shaved fennel in a large bowl.
  14. 14Drizzle white wine vinegar over the fennel.
  15. 15Toss the fennel with your hands to distribute the vinegar.
  16. 16Add the prepared olive and walnut dressing to the fennel.
  17. 17Toss the salad with tongs to combine the dressing and fennel.
  18. 18Plate the salad.
  19. 19Shave Parmesan cheese over the salad.
  20. 20Add a spoonful of dressing on top of the salad.

Ingredients

  • 10 Castelvetrano olives
  • 0.5 cup walnuts
  • 1 handful parsley
  • 0.5 lemon lemon zest
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch red pepper flakes
  • 1 bulb fennel
  • 1 teaspoon white wine vinegar
  • 1 handful Parmesan cheese

Equipment

pitterknifecutting boardbowlspoonmicroplanemandolintongsplate