My F&W
quick save (...)

Chopped Fennel and Olive Salad

  • FAST
  1. 2 anchovy fillets, mashed
  2. 1 1/2 tablespoons fresh lemon juice
  3. 1/2 cup jarred green olives (3 ounces), pitted and chopped, plus 1 1/2 tablespoons of brine from the jar
  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 1 small European cucumber—peeled, halved lengthwise, seeded and cut into 1/2-inch dice
  6. 1/2 fennel bulb, cut into 1/2-inch dice
  7. 4 inner celery ribs, thinly sliced
  8. 1 medium heart of romaine, cut into 1/2-inch strips
  9. 1 medium bunch of arugula, torn into bite-size pieces
  10. 1 small head of radicchio, chopped
  11. Salt and freshly ground pepper
  12. 1 cup Parmesan shavings (3 ounces)
  1. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.