Fennel, Almond, and Pecorino Salad
Thomas J. Story
When he’s cooking in the wild, Elias Cairo, head salumist of Olympia Provisions in Portland, likes to make a hardier salad using ingredients that stay beautiful even if they get banged around a bit in the cooler.
This recipe, and others like it, can be found in the article “The Winter Salads You Need to Make Before the Season Ends.”
How to Make It
At Home
1
Seal fennel bulbs and fronds, parsley, almonds, and cheese airtight in separate containers and stash in a cooler.
In Camp
2
Trim and core fennel, then slice crosswise 1/4 in. thick. Finely chop fronds.
3
In a medium bowl, using a fork or whisk, mix olive oil, lemon juice, mustard, and 1/2 tsp. salt. Add remaining ingredients except for pecorino on top and give it a quick toss. Add more salt to taste if you like.
Ingredients
5 medium fennel bulbs, stalks trimmed (save 1/2 cup fronds)
½ cup flat-leaf parsley
¼ cup roasted unsalted almonds, chopped
½ cup grated pecorino cheese
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
About 1/2 tsp fine sea salt
Directions
At Home
1
Seal fennel bulbs and fronds, parsley, almonds, and cheese airtight in separate containers and stash in a cooler.
In Camp
2
Trim and core fennel, then slice crosswise 1/4 in. thick. Finely chop fronds.
3
In a medium bowl, using a fork or whisk, mix olive oil, lemon juice, mustard, and 1/2 tsp. salt. Add remaining ingredients except for pecorino on top and give it a quick toss. Add more salt to taste if you like.
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