Shaved Fennel Salad with Castelvetrano Olive and Walnut Dressing

Ingredients

• 1 fennel bulb, shaved thin
• 1/4 cup castelvetrano olives, pitted and chopped
• 1/4 cup walnuts, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon zest
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Shaved parmesan cheese for serving

Instructions

1. In a small bowl, combine chopped olives, chopped walnuts, chopped parsley, and lemon zest.
2. Add olive oil, salt, and pepper. Stir to combine and create the dressing.
3. Shave the fennel bulb thinly using a mandoline or sharp knife.
4. Place shaved fennel in a larger bowl. Pour dressing over the fennel.
5. Toss the fennel and dressing to combine.
6. Plate the salad and top with shaved parmesan cheese.
7. Drizzle with a little more dressing.