I like fennel, and have been using it in a lot of different ways lately.  A dish of rabbit (braised?  confit?  i can't remember) with really thinly shaved fennel/celery salad was a revelation, though.  Slice it thin enough and it becomes light, crispy, and refreshing.  The celery adds to the effect.  I wanted something to contrast with that, though, so made this simple salad with olives to contrast the cool flavors and crisp texture.  Omitting the celery made it seem earthier, dirtier, more direct.

 

a head of fennel, shaved as thinly as possible

15-20 pitted black olives, roughly chopped

champagne vinegar

good olive oil

salt and pepper

 

Add vinegar, salt, and pepper to a bowl.  Slowly pour in the olive oil, whisking as you go to emulsify it.  Combine the fennel, olives, and dressing, and serve at room temp or a little below.

 

I served it as a main course under halibut fillets, cooked really simply with salt and pepper, but it's equally good on it's own as a salad.