3 fennel bulbs, halved lengthwise and cored, fronds reserved
1/3 cup chopped pitted Calamata olives
2 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 ounces Parmesan cheese, shaved with a vegetable peeler (1/4 cup)
Using a mandoline, thinly slice the fennel bulbs. Coarsely chop enough of the fennel fronds to equal 1/4 cup.
In a large bowl, whisk the olives with the lemon juice, capers and 3/4 teaspoon each of salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Add the fennel slices and chopped fronds and toss well. Mound the salad on plates, top with the Parmesan cheese and serve.