shaved fennel and crushed olive salad | Recipe Cart

Name: shaved fennel and crushed olive salad | Recipe Cart
Total time: 20 min
Ingredients: 1 cup castelvetrano (large, green) olives; 2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated; 1/4 cup olive oil; 2 tablespoons white wine or champagne vinegar; Finely grated orange zest from most of 1 orange (1 teaspoon, but I never measure); Pinch of crushed red pepper flakes; Kosher salt, freshly ground black pepper; 1 lemon; 3 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1 cup); Flaky sea salt, to finish

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Export 8 ingredients for grocery delivery Crush olives with a flat-bottomed cup, the side of a chef’s knife, or this ridiculous pounder I seem to use for

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Ingredients

1 cup castelvetrano (large, green) olives
2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
1/4 cup olive oil
2 tablespoons white wine or champagne vinegar
Finely grated orange zest from most of 1 orange (1 teaspoon, but I never measure)
Pinch of crushed red pepper flakes
Kosher salt, freshly ground black pepper
1 lemon
3 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1 cup)
Flaky sea salt, to finish