Fennel & anchovy salad

Name: Fennel & anchovy salad
Prep time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 2 bulb/s fennel (about 500g); 25 g pack flat leaf parsley, leaves chopped; ½ lemon, juice

One for anchovy fans. This piquant salad is inspired by an Italian dish called puntarelle alla romana, which features an Italian winter vegetable similar to chicory. Here we’ve swapped in crisp, seasonal fennel, in this recipe by Honey & Co.

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Serves3
CourseSide
Prepare15 mins
Cook-
Total time15 mins
Plussoaking

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2 bulb/s fennel (about 500g)
25g pack flat leaf parsley, leaves chopped
½ lemon, juice

Dressing

2 clove/s garlic
½ x 100g jarr anchovy fillets (about 6 fillets), drained
1 green chilli, deseeded
½ tsp sea salt flakes
2 tbsp sherry or red wine vinega

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.