Name: Shaved Fennel Salad
Yield: 4 servings
Ingredients: 2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated; 1 cup Castelvetrano olives; ¼ cup olive oil; 2 tablespoons Chardonnay or white wine vinegar; 1 teaspoon finely grated orange zest; Pinch of crushed red pepper flakes; Kosher salt, freshly ground black pepper; 1 lemon; 3 ounces thinly shaved aged provolone cheese (about 1 cup); Flaky sea salt

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Laura Murray

It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid. This recipe is from Café Altro Paradiso in NYC, read more about it here.

Shaved Fennel Salad with Green Olives and Provolone

Recipe notes