Mix picholine, nicoise, gaeta and cracked Sicilian olives together in large mixing bowl. Toss in fresh oregano and let stand. Shave fennel bulb on a slicer or slice as thin as possible with a kitchen knife. Add fennel to olives and toss with lemon juice to mix well. Place in large serving bowl. Shave parmesan over top of salad with vegetable peeler and serve.
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