Best Fennel Anchovy And Olive Salad Recipes

Artichoke and Fennel Salad image

Provided by Carolyn Clark

Yield Serves 6

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
two 14-ounce cans artichoke hearts, drained and quartered or, if large, cut into eighths
2 tomatoes, chopped
1/4 cup pitted Nicoise or other brine-cured black olives
1 ounce (about 3) flat anchovy fillets, drained, minced, and mashed to a paste
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried orégano, crumbled
1/4 teaspoon dried thyme, crumbled
freshly ground pepper to taste

Steps:

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.

Artichoke and Fennel Salad image

Provided by Phil Franco

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
2 (14 ounce) cans artichoke hearts, drained and quartered
2 tomatoes, chopped
1/4 cup pitted brine-cured black olives
1 ounce about 3 flat anchovy fillet, drained, minced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme, crumbled
pepper

Steps:

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
garnish the salad with the reserved fennel tops.
Serves 6.

Nutrition Facts : Calories 188.7, Fat 9.9, SaturatedFat 1.4, Cholesterol 4, Sodium 654.1, Carbohydrate 22.6, Fiber 10.1, Sugar 2.5, Protein 7.3

Fennel Salad With Anchovy and Olives image

Provided by David Tanis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

4 anchovy fillets, rinsed, blotted dry and roughly chopped
3 tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
2 tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
2 small garlic cloves, grated or mashed to a paste
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
3 medium 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)
4 hard-boiled eggs (8 minutes), peeled and halved
Extra anchovy fillets, for garnish (optional)
Handful of Italian parsley leaves, for garnish

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.