Chicory, fennel and celery salad with toasted fennel seeds, Castelvetrano olives and pecorino

This is intended to be a sort of antipasto salad. with a bright crunch from the raw vegetables and richness from the olives and cheese.

This recipe is an extract from the November issue of House & Garden. Subscribe or download now to read the full stories.

If you like this, why not explore our other Winter Salads?