Fennel Salad With Anchovy and Olives
This salad is a zesty first course or a fine lunch. A range of sharp flavors — garlic, anchovy, lemon and briny olives — contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don’t cut pitted olives crosswise into little slices.
- Total:
- Serves: 4 persons
Ingredients
- 4anchovy fillets, rinsed, blotted dry and roughly chopped
- 3tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
- 2tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
- 2small garlic cloves, grated or mashed to a paste
- Kosher salt and black pepper
- ¼cup extra-virgin olive oil
- 3medium fennel bulbs, trimmed and thinly sliced
- Kosher salt and black pepper
- About 1/2 cup green olives, such as Castelvetrano or Lucques, smashed and pits removed (about 16 olives)
- 4hard-boiled eggs (8 minutes), peeled and halved
- Extra anchovy fillets, for garnish (optional)
- Handful of Italian parsley leaves, for garnish
Instructions
Step 1
Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.Step 2
Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.Step 3
Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.