This is another Molly Blieden original, inspired by the relish in Bottino’s Tuscan Tuna Salad in Chelsea, New York.

Ingredients:

1 small fennel bulb sliced thin (with a mandoline if you have it)

1/3 cup green pitted Cerignola olives

3 stalks of celery cut thin at an angle

1/8 onion very thinly sliced

1/3 cup olive oil

1 tsp red wine vinegar

1/2 tsp mustard

Whisk the vinegar and mustard and olive oil. Combine the fennel, onion, olives and celery in a large bowl. Drizzle dressing on top, toss, and add salt and pepper to taste.