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.
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[email protected]I love the simplicity of this salad.
De'Ayshia Carter
[email protected]This salad is a great way to use up leftover fennel.
Trevor Young
[email protected]This salad is so refreshing and flavorful. I love the combination of fennel, anchovies, and olives.
Ra Hu
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Riko Strong
[email protected]This salad is perfect for a light lunch or dinner. It's also very easy to make.
ZLJ LJ!
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
Eranda kariyapperuma
[email protected]I'm not a huge fan of fennel, but I really enjoyed this salad. The fennel was thinly sliced and had a mild, anise-like flavor that paired well with the other ingredients. The dressing was also very good.
Tiger Shahi
[email protected]This salad is a great way to use up leftover fennel. I usually have a bulb or two in my fridge, and this salad is a quick and easy way to use it up.
Danielle Cabezuela
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create a delicious and satisfying dish.
Aaron Jimenez
[email protected]This salad is perfect for a light lunch or dinner. It's also very easy to make.
Akhas chuwdhuri
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
anson joseph
[email protected]This salad is so refreshing and flavorful. I love the combination of fennel, anchovies, and olives. The dressing is also perfect.
Vanessa Walat
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this salad. The fennel and olives were the perfect balance for the saltiness of the anchovies. The dressing was also very good.
Gertrude Dekoker
[email protected]This salad is a great way to use up leftover fennel. I usually have a bulb or two in my fridge, and this salad is a quick and easy way to use it up. I also love that it's so healthy and refreshing.
AUSTIN PETER
[email protected]I love fennel salads, and this one is one of my favorites. The combination of fennel, anchovies, and olives is classic, and the dressing is always perfect. I like to add a little bit of red pepper flakes for a little extra spice.
constance Harrison
[email protected]This salad was easy to make and very tasty. I used fresh fennel from my garden and the flavor was amazing. The dressing was simple but flavorful, and it really enhanced the taste of the fennel. I served this salad with grilled chicken and it was a pe
Charles Willis
[email protected]I've never been a huge fan of fennel, but this salad changed my mind. The fennel was thinly sliced and had a mild, anise-like flavor that paired well with the other ingredients. The anchovies and olives added a nice salty and briny touch. Overall, th
subro raaz100
[email protected]This fennel salad was a delightful burst of flavors! The combination of sweet fennel, salty anchovies, and briny olives was perfectly balanced. The dressing was light and tangy, and it really brought all the ingredients together. I will definitely be