Shaved fennel and crushed olive salad

• 1 cup castelvetrano (large, green) olives

• 2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated

• 1/4 cup olive oil

• 2 tablespoons white wine or champagne vinegar

• Finely grated orange zest from most of 1 orange (1 teaspoon)

• Pinch of crushed red pepper flakes

• Kosher salt, freshly ground black pepper

• 1 lemon

• 3 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1 cup)

• Flaky sea salt, to finish

  Crush olives with a flat-bottomed cup, the side of a chef’s knife and remove pit. Coarsely chop olives so that you get big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 1/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

  Halve fennel bulbs lengthwise. Using a mandoline or your exceptional knife skills, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-quarter of lemon over. Juice the lemon over it. Season with salt and toss to coat; add more salt if needed.

  Combine and toss the fennel and olive mixture and serve.