Slice the celery head thinly on a sharp diagonal to create elegant, elongated pieces that catch the dressing beautifully. Core the fennel and shave it paper-thin using a mandoline or sharp knife—this creates delicate, almost translucent layers that will soften slightly as they marinate. Place both prepared vegetables in a large mixing bowl. The diagonal cuts and thin shaving aren't just for aesthetics; they increase surface area to absorb the dressing and create a more refined texture in each bite.

While the vegetables sit, pit the Castelvetrano olives (or your preferred variety) and roughly chop or halve them to distribute evenly throughout the salad. Chop the parsley into bite-sized pieces—I prefer to leave some larger stems for texture rather than chopping it into powder. Drain the raisins from their warm soaking water; this plumping step ensures they're tender and juicy rather than tough and chewy.

In a small bowl, mince the shallot finely and add it to the olive oil along with the red wine vinegar. Zest the lemon directly into this mixture using a microplane or fine grater to capture all the fragrant oils, then squeeze in the fresh lemon juice. Season with salt and pepper to taste. Whisk gently to combine—you're not emulsifying this dressing, just bringing the flavors together. The shallot will macerate slightly in the acid, mellowing its sharpness.

Add the chopped olives, parsley, and drained raisins to the bowl with the celery and fennel. Pour the dressing from Step 3 over the entire mixture and toss gently but thoroughly, making sure every piece of vegetable is coated. Allow the salad to sit for 5–10 minutes so the vegetables begin to soften slightly and the flavors meld together. I find this brief rest transforms the salad from a collection of ingredients into a cohesive dish.

Just before serving, shave the pecorino cheese paper-thin using a vegetable peeler and scatter it over the salad. Coarsely chop or roughly crack the roasted and salted pistachios and sprinkle them across the top. Finish with a generous pinch of flaky salt (like Maldon) to add a final textural contrast and draw out all the flavors. Toss gently one more time if desired, though I prefer to plate and add these finishing touches individually to maintain their texture and visual appeal.