Servings: 4 to 6
This crisp, creamy, and addictively good salad comes together in no time.
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In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.
Toss the celery mixture with the dressing, fold in the olives, and serve.
LOVED this salad! I followed the exact recipe and didn't find I needed more or less of anything. I don't know if you can publish this - but it truly was #amazeballs!:)Thanks again Fine Cooking for another great recipe!
Crisp and tasty. We enjoyed this quick and interesting salad as a contrast with pork chops instead of cole slaw. Since one reader said it was bland, I doubled up on the lemon zest and anchovies. It was very good, and the black olives, which I used whole and did not bother to pit, made an attractive addition. I have learned through using many Fine Cooking recipes that a recipe by Scott Phillips is almost guaranteed to be a success!
This recipe is deceptively simple and delicious. A great way to use up leftover fennel. I omitted the anchovy, but otherwise made the recipe as written.
Very bland, and not enough dressing. I added more salt and pepper, but still didn't care for it, and I followed the recipe directions exactly. I will not be making it again. My girlfriend loved it, however.
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