Shaved fennel salad with provolone

Serves 4.

INGREDIENTS

1 pound fennel (1 large or 2 small)

3 tablespoons pitted, chopped Castelvetrano olives

2 tablespoons extra-virgin olive oil

1½ teaspoons white wine vinegar

Pinch of red pepper flakes (optional)

Freshly ground black pepper

Zest and juice of 1 lemon

Aged provolone, for topping

DIRECTIONS

On a cutting board with a chef’s knife, separate the fennel bulb from the stalks and pull off the fronds. Coarsely chop the fennel fronds and thinly slice the stalks. Add both to a medium bowl with the olives, oil, vinegar, red pepper flakes and black pepper to taste. Stir with a serving spoon until well coated.

With a mandoline or the chef’s knife, slice the fennel bulb crosswise as thinly as you can and add to another medium bowl. Sprinkle the fennel with the lemon zest and juice and stir. Pile the olive mixture in the center of four serving plates, shave the provolone on top with a vegetable peeler and top each plate with the fennel slices to serve.

— From “Simply Genius: Recipes for Beginners, Busy Cooks & Curious People,” by Kristen Miglore (Ten Speed Press, $35)