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