Fennel, Almond, and Pecorino Salad
Thomas J. Story
Yields8 ServingsAt Home20 minsIn Camp20 minsTotal Time40 mins
AuthorElias Cairo, Olympia Provisions, Portland

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.

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.

Fennel, Almond, and Pecorino Salad