Chopped Fennel And Olive Salad

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2 anchovy fillets, mashed

1 1/2 tablespoons fresh lemon juice

1/2 cup jarred green olives (3 ounces), pitted and chopped, plus 1 1/2 tablespoons of brine from the jar

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 small European cucumber—peeled, halved lengthwise, seeded and cut into 1/2-inch dice

1/2 fennel bulb, cut into 1/2-inch dice

4 inner celery ribs, thinly sliced

1 medium heart of romaine, cut into 1/2-inch strips

1 medium bunch of arugula, torn into bite-size pieces

1 small head of radicchio, chopped

Salt and freshly ground pepper

1 cup Parmesan shavings (3 ounces)

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