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Chopped Fennel and Olive Salad

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  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.
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