In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.
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.
nutrition information (per serving):
12, Fat Calories
100, Saturated Fat
5, Monounsaturated Fat
6, Polyunsaturated Fat
Photo: Scott Phillips