Fennel Salad With Anchovy And Olives Recipes

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SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD

Provided by Charles Clark

Categories     Salad     Citrus     Fish     Appetizer     Quick & Easy     High Fiber     Fennel     Arugula     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7



Spanish Anchovy, Fennel, and Preserved Lemon Salad image

Steps:

  • Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
  • Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
  • *QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.

9 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
5 ounces mche or baby arugula
1 large fennel bulb, very thinly sliced, divided
1/2 small red onion, very thinly sliced, divided
1 tablespoon minced purchased or homemade preserved lemon*
8 ounces Spanish white anchovies in vinegar or smoked trout

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9



Fennel and Radicchio Salad With Anchovy and Egg image

Steps:

  • Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
  • Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
  • To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.

3 medium fennel bulbs, topped and trimmed, fronds reserved for another use
Salt and black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
1/4 teaspoon grated lemon zest
1 small garlic clove, grated or smashed to a paste
1 medium head radicchio (about 12 ounces)
3 large eggs (cooked 8 minutes), cooled in ice water and peeled
4 to 6 anchovy fillets, preferably the best quality you can find, rinsed, patted dry and halved

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