Fenoci in Salata Fennel Salad
From annalou 17 years ago
- 30 minutes to make
- Serves 4
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.
Ingredients
- 4 large fennel bulbs shopping list
- 2 anchovy fillets of the sort packed in oil shopping list
- 1 tablespoon grated parmigiano shopping list
- 2 tablespoons minced parsley shopping list
- 5 tablespoons olive oil shopping list
- Two tablespoons white wine vinegar shopping list
- salt shopping list
- pepper shopping list
- A tablespoon of flour shopping list
- One small lemon shopping list
How to make it
- 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.
People Who Like This Dish 4
- dorene Providence, RI
- annalou Mill Valley, CA
- softgrey New York
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