Cook the Issue 2010: Celery, Fennel, and Black Olive Salad with Parmigiano Dressing - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

By Pielove, member

January 6th, 2011

It's fresh, it's crunchy, and it's the middle of winter!  I love celery and fennel, so this salad was a real winner in my book-- creamy and crunchy like a good coleslaw, but with the complex herbal flavor combination of celery, fennel, and parsley.  Plus a savory dressing with cheese, olives, and anchovy-- worth buying a big bunch of celery just for this. 

Recipe Used: Celery, Fennel, and Black Olive Salad with Parmigiano Dressing


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: As I mentioned, I did not quite follow the recipe including the mayonnaise for the dressing and when I carry dinner and this salad to friends tomorrow, I will use my dressing using olive oil instead...its all good. Posted: 11:44 pm on January 6th

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