Chopped Fennel and Olive Salad

• 2 anchovy fillets, mashed
• 1 1/2 tablespoons fresh lemon juice
• 1/2 cup jarred green olives (3 ounces), pitted and chopped, plus 1 1/2 tablespoons of brine from the jar
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 small European cucumberpeeled, halved lengthwise, seeded and cut into 1/2-inch dice
• 1/2 fennel bulb, cut into 1/2-inch dice
• 4 inner celery ribs, thinly sliced
• 1 medium heart of romaine, cut into 1/2-inch strips
• 1 medium bunch of arugula, torn into bite-size pieces
• 1 small head of radicchio, chopped
• Salt and freshly ground pepper
• 1 cup Parmesan shavings (3 ounces)

1. In a bowl, mash the anchovies and lemon juice.
2. Whisk in the olive brine and then the oil.
3. Add the olives, cucumber, fennel, celery, romaine, arugula and radicchio; season with salt and pepper.
4. Top with the Parmesan shavings and serve.

anchovy, lemon juice, green olives, extravirgin olive oil, european, fennel bulb, celery, romaine, arugula, head of radicchio, salt, parmesan shavings

Taken from www.foodandwine.com/recipes/chopped-fennel-and-olive-salad (may not work)