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.”
Seal fennel bulbs and fronds, parsley, almonds, and cheese airtight in separate containers and stash in a cooler.
Trim and core fennel, then slice crosswise 1/4 in. thick. Finely chop fronds.
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.
8 servings
About 1 Cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.