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per kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Prepare a large bowl of iced water. Reserve any fronds from the fennel, then cut the bulbs into thin slices from the root up. Put into the iced water for about 30 minutes.
For the dressing, put all the ingredients in a pestle and mortar or small food processor, adding 1 tbsp oil from the anchovy jar; pound or whizz to a thick dressing.
Drain the fennel well; transfer to a large serving bowl with any reserved fronds. Pour over the dressing and add the parsley and lemon juice. Mix well and serve immediately.
Immersing fennel in a bowl of iced water makes it crunchy and firm. This trick works well for reviving fresh herbs too.
Typical values per serving when made using specific products in recipe
Energy | 256kJ/ 61kcals |
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Fat | 1.5g |
Saturated Fat | 0.2g |
Carbohydrates | 3.9g |
Sugars | 3.5g |
Fibre | 5.7g |
Protein | 4.5g |
Salt | 2.3g |
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