Best Fennel Salad With Anchovy And Olives 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.

Fennel and Radicchio Salad With Anchovy and Egg image

Provided by David Tanis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

3 medium fennel bulbs, topped and trimmed, fronds reserved for another use
Salt and black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 small lemon)
1/4 teaspoon grated lemon zest
1 small garlic clove, grated or smashed to a paste
1 medium head radicchio (about 12 ounces)
3 large eggs (cooked 8 minutes), cooled in ice water and peeled
4 to 6 anchovy fillets, preferably the best quality you can find, rinsed, patted dry and halved

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.

Pasta with Olive Oil, Anchovies and Fennel image

Provided by evelynathens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 fennel bulbs, 1 sliced and 1 chopped
1 lb perciatelli or 1 lb spaghetti
2 tablespoons olive oil
3 -4 cloves garlic, chopped
2/3 cup chopped fresh wild fennel or 2/3 cup fennel, tops
2 anchovy fillets, chopped
1/3-1/2 teaspoon red pepper flakes
1/3 cup olive oil, with anchovies and chili peppers (in my recipes)
fresh ground black pepper
sea salt

Steps:

Fill a large pot with water and bring to a boil.
Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
Meanwhile, place the 2 tblsps olive oil in a large skillet.
Add the chopped fennel bulb and saute over medium heat for about 3 minutes.
Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
Cook, stirring, for 6-8 minutes, or until the greens are tender.
Drain the pasta, reserving a little of the cooking liquid.
Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.
Drizzle with the Olive Oil with Anchovies and Chili Peppers.
Add the remaining chopped fennel and toss well.
Taste, adjust the seasonings to your liking, and serve immediately.