Fennel Salad With Anchovy and Olives Recipe
"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..."
INGREDIENTS
•
4 anchovy fillets, rinsed, blotted dry and roughly chopped
•
3 tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
•
2 tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
•
2 small garlic cloves, grated or mashed to a paste
•
Kosher salt and black pepper
•
1/4 cup extra-virgin olive oil
•
3 medium fennel bulbs, trimmed and thinly sliced
•
Kosher salt and black pepper
•
About 1/2 cup green olives, such as Castelvetrano or Lucques, smashed and pits removed (about 16 olives)
•
4 hard-boiled eggs (8 minutes), peeled and halved
•
Extra anchovy fillets, for garnish (optional)
•
Handful of Italian parsley leaves, for garnish
Comments & Reviews
Just A Pinch Sweepstakes