Fennel Salad and Fusilli Pasta

• 1 bulb of fennel, trimmed
• 1/4 cup thinly sliced red onion
• 1 teaspoon champagne vinegar
• 1 tablespoon olive oil
• Cracked black pepper, salt
• 4 Belgium endive leaves, thinly sliced
• 1 tablespoon chopped fresh flat leaf parsley
• 1 1/2 cups pitted cured black olives
• 1 teaspoon minced garlic
• 1/2 cup olive oil
• 2 tablespoon chopped fresh basil
• 2 tablespoon chopped fresh flat leaf parsley
• 2 tablespoon chopped fresh marjoram
• 2 tablespoon chopped fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper
• 1 pound cooked facial, cooked very al dente and cooled
• 1/4 cup freshly grated Parmesan cheese

1. Using a mandoline, thinly shave the fennel.
2. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt.
3. Let sit for 5 minutes.
4. Add the endive and parsley.
5. Toss.
6. Taste and adjust the seaso
7. Place a large pot of salted boiling water on your stove.
8. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper.
9. Mix to combine and allow to sit for 5 minutes.
10. Drop the pasta into the hot water and allow to heat through for 1 minute.
11. Drain well and immediately add to the service bowl.
12. Toss to coat, top with the cheese a

fennel, red onion, champagne vinegar, olive oil, black pepper, endive, flat leaf parsley, black olives, garlic, olive oil, fresh basil, flat leaf parsley, fresh marjoram, thyme, red pepper, salt, cooled, freshly grated parmesan cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fennel-salad-and-fusilli-pasta-recipe.html (may not work)