This crisp, punchy salad is the perfect foil to the rich cassoulet. The entire salad comes together in about 15 minutes, but can easily be made up to a day ahead and assembled in less than five minutes.
Serves 8–10
INGREDIENTS
1 bunch celery
2 medium (or 1 large) fennel bulbs
1 cup pitted and chopped Castelvetrano olives
1 large lemon
1 cup shaved Parmesan cheese
Kosher salt
Black pepper
Extra virgin olive oil
INSTRUCTIONS
Trim ends of celery and chop into ¼-inch pieces. Add to a large bowl. Repeat with fennel: Remove the core and stem/fronds (if attached), slicing into ¼-inch pieces. Add to bowl. Add olives and toss to combine.
When ready to eat: Halve the lemon and squeeze both halves over the celery, fennel, and olive mixture. Season with kosher salt, a few cranks of black pepper, and Parmesan cheese. Drizzle with extra virgin olive oil to taste and toss to combine. Taste for seasoning and adjust as desired with additional lemon juice, salt, or pepper. Transfer to a serving bowl. Leftovers keep well for up to a day.
Make ahead: Combine chopped fennel, celery, and olives in a bowl and cover with a damp kitchen towel. Store in the refrigerator for up to 24 hours ahead of eating. When ready to serve, dress as directed above.
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