This week I was looking for an alternative side dish to our usual salad and I decided to try a fennel salad recipe I found in my Cucino Io cookbook.
The recipe calls for
- 4 fennels
- 2 anchovies
- 1 tablespoon of grated Parmigiano Reggiano
- 1 tablespoon of grated parsely
- olive oil
- 2 tablespoons white wine vinegar
- 1/2 lemon
You start by cutting off the top of each fennel, washing it, and placing it in a pot filled with boiling water. Add the lemon and the flour to the water to keep the fennel as close to white as possible. Cook uncovered until the fennel is thoroughly cooked. At that point, drain, dry, and cut.
In the meatime, finely mince the anchovies and place at the bottom of a plate along with pepper, the Parmigiano Reggiano, and the minced parsley. Then add the vinegar and mix well with a fork until you obtain a creamy paste. Add the olive oil (a couple of tablespoons or slightly more), and add some salt to taste.
Cut up the fennels and pour the sauce on the fennels.