Chopped Fennel and Olive Salad

• Recipe by Jody Denton

Ingredients

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)

Directions

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.