Shaved fennel salad with provolone and olives and lemon is simple and lovely and Italian. It’s a contemporary combination of traditional Italian ingredients from chef Ignacio Mattos, chef at Estela in Manhattan.
This fennel salad recipe jumbles traditional southern Italian ingredients together in a contemporary manner. It’s a simple salad from chef Ignacio Mattos, chef at Estela in Manhattan, that draws on quintessential winter ingredients.–Renee Schettler Rossi
Shaved Fennel Salad with Provolone
- Quick Glance
- 15 M
- 15 M
- Serves 4
- 1 pound fennel bulbs, which is either 1 large or 2 small (450 g)
- 3 tablespoons pitted, chopped Castelvetrano olives (or other green, buttery olives) (30 g), coarsely chopped
- 2 tablespoons extra-virgin olive oil (30 ml)
- 1/2 tablespoon white wine vinegar (8 ml)
- Pinch red pepper flakes (optional)
- Cracked black pepper, to taste
- Zest of 1 lemon (about 2 teaspoons)
- Juice of 1 to 1 1/2 lemons (40 ml)
- Provolone cheese
- 1. Cut the tops and stems off the fennel bulbs. Thinly slice the stems and coarsely chop the fronds. Place the fronds and stems in a bowl with the olives. Add the oil, vinegar, red pepper flakes, if using, and black pepper, and mix until well coated.
- 2. Using a mandolin if you have one, shave the fennel into thin slices. (If you don’t have a mandolin, you can use a vegetable peeler. Simply cut the fennel into quarters and peel from the cut side.) Season the fennel with the lemon zest and juice and mix.
- 3. Pile the olive mixture in the center of 4 serving plates and top each plate with the shaved fennel. Grate or shave the provolone cheese on top.