Fennel Salad with Spicy Green Olives and Crushed Pistachios Recipe - Los Angeles Times

Ingredients

• 1 cup green olives, such as Castelvetrano or Picholine
• 1/3 cup toasted pistachios, finely chopped
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1/4 teaspoon crushed red chile flakes
• 1 lemon
• Kosher salt and freshly ground black pepper
• 2 fennel bulbs, woody stalks and fronds trimmed
• 1/2 cup mint leaves, torn if large
• 2 ounces Parmesan, thinly sliced (about 1 cup)
• 2 tablespoons white wine vinegar