Fennel And Radicchio Salad With Anchovy And Egg Food

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

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.

FENNEL AND RADICCHIO SALAD WITH OLIVE VINAIGRETTE

Steps:

• Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
• Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
• Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.

ITALIAN RADICCHIO & FENNEL SALAD

Steps:

• Clean the fennel Bulb, cut off the top leaves and the rough bottom.
• Cut the bulb into 1/2" strips.
• Arrange Lettuce, olives and fennel artistically on a serving plate.
• Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
• Season with salt and a dash of sugar.
• Pour over the salad& serve.

FENNEL-RADICCHIO SALAD

Steps:

• Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
• Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.

FENNEL SALAD WITH ANCHOVY AND OLIVES

Steps:

• 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.
• Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
• 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.

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Steps:

• Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
• Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD

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.