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.
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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