Anchovy and Fennel Salad

Method

• Anchovy and Fennel Salad: Step-by-Step Method
• Wash the fennel bulb thoroughly under cold running water.
• Trim the stalks and fronds from the fennel, reserving fronds for optional garnish.
• Slice the fennel bulb very thinly, preferably using a mandoline for uniformity.
• Peel the garlic clove and finely mince it.
• Rinse the anchovy fillets briefly under cold water if excessively salty, then pat dry with paper towels.
• Chop the anchovy fillets into bite-sized pieces or leave whole, depending on desired presentation.
• In a small bowl, combine extra virgin olive oil, fresh lemon juice, minced garlic, a pinch of salt, and a grind of black pepper to taste.
• Whisk the dressing ingredients together until emulsified.
• Place the sliced fennel into a large mixing bowl.
• Add the chopped or whole anchovy fillets to the fennel.
• Pour the dressing over the fennel and anchovies.
• Toss gently to evenly coat the fennel and anchovies with the dressing.
• Adjust seasoning with additional salt and black pepper if necessary.
• Finely chop fresh parsley, if using, and sprinkle over the salad.
• Transfer the salad to a serving plate or shallow bowl for presentation.
• Garnish with reserved fennel fronds and extra parsley if desired.
• Serve immediately as a light appetizer or side dish.
• For plating variation, arrange fennel slices in a fan or circular pattern, top with anchovies, then drizzle with the dressing and herbs.