Best 6 Fennel Salad With Anchovy And Olives Recipes
In search of a delectable salad recipe that tantalizes your taste buds with a harmonious blend of flavors? Look no further than the enticing fennel salad with anchovy and olives. This culinary masterpiece is a symphony of textures and flavors, featuring the refreshing crunch of fennel, the salty savoriness of anchovies, and the briny tang of olives, all brought together by a zesty dressing. It's a delightful dish that will elevate any meal, whether as a light lunch, a vibrant side dish, or an elegant appetizer.
Check out the recipes below so you can choose the best recipe for yourself!
FENNEL SALAD WITH ANCHOVY AND OLIVES
This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
- Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
- Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.
SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD
Provided by Charles Clark
Categories Salad Citrus Fish Appetizer Quick & Easy High Fiber Fennel Arugula Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 7
Steps:
- Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
- Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
- *QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.
FENNEL, ANCHOVY AND OLIVE SALAD
Steps:
- Place fennel in bowl. Add oil and lemon juice and toss to coat. Season with salt and pepper. Mound fennel in center of 4 plates. Place 2 anchovy fillets atop salads. Surround with olives.
FENNEL, ORANGE, AND OLIVE SALAD
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
- In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
- In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
CAULIFLOWER, ANCHOVY AND OLIVE SALAD
I make this salad for work functions, sometimes using half cauli and half broccoli. It's ok to make the day before too. Don't tell anyone about the anchovies and they won't notice!
Provided by JustJanS
Categories Cauliflower
Time 33m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Boil, steam or microwave cauliflower until tender (about 3 minutes).
- Drain, rinse under cold water, drain well.
- Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
- DRESSING: Combine all ingredients in a jar, and shake well.
FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG
The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
- Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
- To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.
Tips:
- To enhance the flavor of your fennel salad, choose fresh, tender fennel bulbs with bright green fronds. Look for bulbs that are firm and free of blemishes.
- Use a mandoline or sharp knife to thinly slice the fennel for a more delicate and even texture. This will also help the fennel marinate better and absorb the flavors of the dressing.
- For a more pronounced anise flavor, use the fennel fronds as well. Finely chop them and add them to the salad for an extra layer of aromatic complexity.
- When selecting anchovies, opt for high-quality oil-packed anchovies for the best flavor and texture. Rinse them briefly under cold water to remove excess salt, then pat them dry before using.
- Use a variety of olives in your salad for a more interesting flavor and texture. Kalamata olives, green olives, and Castelvetrano olives are all good choices.
- To make a well-balanced dressing, use a combination of olive oil, vinegar, and lemon juice. Season the dressing with salt, pepper, and a touch of honey or maple syrup for a hint of sweetness.
- Marinate the salad for at least 30 minutes before serving to allow the flavors to meld and develop. This will result in a more flavorful and enjoyable salad.
Conclusion:
With its vibrant flavors, textures, and colors, this fennel salad with anchovy and olives is a refreshing and delightful dish that is perfect for any occasion. The combination of sweet fennel, salty anchovies, briny olives, and a tangy dressing creates a harmonious balance of flavors that will tantalize your taste buds. Whether you're looking for a light lunch, a healthy side dish, or a flavorful addition to your next party spread, this fennel salad is sure to impress. So, gather your ingredients, follow the simple steps in this recipe, and enjoy a taste of culinary bliss!
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