Recipe

Fenoci In Salata Fennel Salad Recipe

Add Step-by-Step Photos	Annalou / All my dishes 1 year, 5 months ago This salad hails from Veneto; the region's capital is Venice where both Marco Polo and Vivaldi were born. It is more like a warm vegetable side than a traditional salad. The portions are hearty, could easily serve 8 on the side. Prep:15m Cook:30m Servings:4	Annalou
	easy

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Ingredients

4 large fennel bulbs

2 anchovy fillets of the sort packed in oil

1 tablespoon grated Parmigiano

2 tablespoons minced parsley

5 tablespoons olive oil

Two tablespoons white wine vinegar

Salt

Pepper

A tablespoon of flour

One small lemon

Directions

Wash the fennel bulbs, cut off the tops to leave just the bulb portion, and boil them until fork tender in a pot of water with the flour and the juice of one squeezed lemon, which serve to keep the fennel from discoloring.

Remove them from the pot with a slotted spoon and put them to drain on a plate covered with a kitchen towel.

While they're cooling, put the following in a blender: olive oil, anchovy fillets, parsley, grated cheese, salt and a grind of fresh pepper, vinegar, and blend well until the mixture becomes creamy.

Finely slice the fennel bulbs, pour the sauce over them, mix carefully, and serve at once.

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