If you’re looking for an elevated weeknight winter salad, you might want to put aside the Romaine and bookmark this shaved fennel number. The recipe, from Michelin-starred New York City chef Ignacio Mattos, uses the whole fennel bulb and comes together quickly using a sharp chef’s knife or mandoline.
The dish also plays peek-a-boo: There are three tablespoons of pitted and chopped Castelvetrano olives hiding underneath the fennel slices and chopped fronds, making it what Kristen Miglore of Food52 appropriately dubs “fancy salad.” The recipe is featured in Miglore’s cookbook, “Simply Genius: Recipes for Beginners, Busy Cooks and Curious People” (Ten Speed Press, $35).
Shaved Fennel Salad with Provolone
Serves 4
INGREDIENTS
1 pound fennel (1 large or 2 small)
3 tablespoons pitted, chopped Castelvetrano olives
2 tablespoons extra-virgin olive oil
1½ teaspoons white wine vinegar
Pinch of red pepper flakes (optional)
Freshly ground black pepper
Zest and juice of 1 lemon
Aged provolone, for topping
DIRECTIONS
On a cutting board with a chef’s knife, separate the fennel bulb from the stalks and pull off the fronds. Coarsely chop the fennel fronds and thinly slice the stalks. Add both to a medium bowl with the olives, oil, vinegar, red pepper flakes and black pepper to taste. Stir with a serving spoon until well coated.
With a mandoline or the chef’s knife, slice the fennel bulb crosswise as thinly as you can and add to another medium bowl. Sprinkle the fennel with the lemon zest and juice and stir. Pile the olive mixture in the center of four serving plates, shave the provolone on top with a vegetable peeler and top each plate with the fennel slices to serve.
— From Kristen Miglore’s “Simply Genius: Recipes for Beginners, Busy Cooks and Curious People” (Ten Speed Press, $35)
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