Waitrose and Partners
Fennel & anchovy salad

Fennel & anchovy salad

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

Please 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.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Immersing fennel in a bowl of iced water makes it crunchy and firm. This trick works well for reviving fresh herbs too. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

256kJ/ 61kcals

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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