Fennel Salad With Anchovy and Olives

By David Tanis

Published Dec. 2, 2020

Fennel Salad With Anchovy and Olives
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(278)
Comments
Read comments

This salad is a zesty first course or a fine lunch. A range of sharp flavors — garlic, anchovy, lemon and briny olives — contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don’t cut pitted olives crosswise into little slices.

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Ingredients

Yield:4 to 6 servings

    For the Dressing

    • 4anchovy fillets, rinsed, blotted dry and roughly chopped
    • 3tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
    • 2tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
    • 2small garlic cloves, grated or mashed to a paste
    • Kosher salt and black pepper
    • ¼cup extra-virgin olive oil

    For the Salad

    • 3medium fennel bulbs, trimmed and thinly sliced
    • Kosher salt and black pepper
    • About ½ cup green olives, such as Castelvetrano or Lucques, smashed and pits removed (about 16 olives)
    • 4hard-boiled eggs (8 minutes), peeled and halved
    • Extra anchovy fillets, for garnish (optional)
    • Handful of Italian parsley leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

183 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.

  3. Step 3

    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.

Ratings

4 out of 5
278 user ratings
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Comments

Carly

I've been making a salad just like this for awhile. I add slices of orange, which, believe it or not, perfectly counterbalances the saltiness of the olives, and pairs so well with the fennel.

Lee

I added the tiniest amount of maple syrup for a bit of sweetness and it was great. Fennels are amazing this time of year.

Hope

From the article: If you happen to have a preserved lemon or two on hand, a bit of the salty chopped rind adds depth.

Maureen

I made this exactly as directed and it is a new favorite. The flavors blend beautifully and it's easy to put together.

Kaya

Loved this! Super unique after the holidays and all the heavy eating we did. This was a light and truly yummy addition to our main event.

pjoe

Delicious. Everything and the olives and parsley are must haves for depth. I also threw in some fennel fronds. The most exacting is the dressing which is laughably simple. Loved this recipe. Always looking for simple & great salads.

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