Ingredients
3 fennel bulbs
trimmed (feathery tops reserved)
⅓ cup extra virgin olive oil
(80ml)
1 lemon
juice of
150g white anchovies
¼ cup pine nuts
toasted
Allergy Advice
Contains Fish
Contains Nuts
Equipment
- 1 large bowl
- 1 serving plate or platter
- 1 mandolin
Instructions
- Slice the fennel as thin as possible. Place these in a large bowl.
- Gently toss the fennel with the olive oil and lemon juice.
- Arrange on your serving plate or platter and top with the anchovies and pine nuts.
- Scatter over the reserved fennel tops and serve.
Notes
Tip
This salad is just beautiful, tangy, full of crunch and perfect with a sliced, fresh baguette and maybe one or two other little plates.
Tip
A mandolin is fantastic for cutting thin, delicate vegetables.
Variation
You can swap white anchovies for regular anchovies but they’ll lose their lighter, more delicate flavour if you do – so use less!
