Marinated Olive Salad with Shaved Fennel and Parmesan
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Ingredients
| 1/2 cup | picholine olives | | 1/2 cup | nicoise olives | | 1/2 cup | gaeta olives | | 1/2 cup | cracked Sicilian olives | | 5 tbsp. | chopped fresh oregano leaves | | 1 | fennel bulb | | 1 | lemon, juice of | | 1/4 lb. | Parmesan cheese, in a lg. piece |
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Instructions
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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