Chopped Fennel and Olive Salad

Contributed by Jody Denton

2 anchovy fillets, mashed
1 1/2 tablespoons fresh lemon juice
1/2 cup jarred green olives (3 ounces), pitted and chopped, plus 1 1/2 tablespoons of brine from the jar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small European cucumber—peeled, halved lengthwise, seeded and cut into 1/2-inch dice
1/2 fennel bulb, cut into 1/2-inch dice
4 inner celery ribs, thinly sliced
1 medium heart of romaine, cut into 1/2-inch strips
1 medium bunch of arugula, torn into bite-size pieces
1 small head of radicchio, chopped
Salt and freshly ground pepper
1 cup Parmesan shavings (3 ounces)

In a bowl, mash the anchovies and lemon juice. Whisk in the olive brine and then the oil. Add the olives, cucumber, fennel, celery, romaine, arugula and radicchio; season with salt and pepper. Top with the Parmesan shavings and serve.