Shaved Fennel and Crushed Olive Salad

 Source

Serves 10-12 as a side

Ingredients

1.5 cups large green (castelvetrano is a good variety) olives
3 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
1/3 cup olive oil
2 tablespoons white wine or champagne vinegar
Finely grated orange zest from most of 1 orange (about 1.5 teaspoons)
Large pinch of crushed red pepper flakes
Kosher salt, freshly ground black pepper
1.5 lemons
4.5 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1.5 cups)
Flaky sea salt, to finish

Method

Crush olives with a flat-bottomed cup or the side of a chef’s knife, and remove pit. Coarsely chop olives into big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 2/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

Halve fennel bulbs lengthwise. Using a mandolin or a knife, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-half of lemon over then juice the lemons over the fennel — it will seem like a lot. Season with salt and toss to coat; add more salt if needed.

To serve: Spread olive olive mixture on a big plate. Top with cheese. Arrange shaved fennel over, hiding the olives, then season with flaky sea salt. Alternatively toss ingredients in a big bowl.