Fennel and Radicchio Salad With Anchovy and Egg

By David Tanis

Published Dec. 8, 2021

Fennel and Radicchio Salad With Anchovy and Egg
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(220)
Comments
Read comments

The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.

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Ingredients

Yield:4 to 6 servings
  • 3medium fennel bulbs, topped and trimmed, fronds reserved for another use
  • Salt and black pepper
  • 3tablespoons extra-virgin olive oil
  • 2tablespoons lemon juice (from 1 small lemon)
  • ¼teaspoon grated lemon zest
  • 1small garlic clove, grated or smashed to a paste
  • 1medium head radicchio (about 12 ounces)
  • 3large eggs (cooked 8 minutes), cooled in ice water and peeled
  • 4 to 6anchovy fillets, preferably the best quality you can find, rinsed, patted dry and halved
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

155 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 500 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

    Using a sharp knife or a mandoline, slice fennel crosswise ⅛-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.)

  2. Step 2

    Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.

  3. Step 3

    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.

Ratings

4 out of 5
220 user ratings
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Comments

Beth

You need to trim off the root of the fennel bulb. Rinse and wash well

erin

They are expensive, but we order cantabrian anchovies from Donastio foods online in bulk. They are from Spain and packed in oil. I love them so much that I start to get antsy if I have less than 3 jars in the house at any given time.

Brooke Adler

Part of menu with Tanis’ fish stew.

Eunice Ockerman

I'm planning to use this as a start for a pasta dish because it's November and I've got radicchio and fennel in the fridge. Basically the same ingredients but sauteed before being tossed with fusilli. I'll likely cut the radicchio into thin shreds and melt the anchovies into the olive oil before adding the fennel, followed by the radicchio. And then garnished with pomegranate seeds because my tree had a bumper crop!

Elise

The dressing needs a touch of sweetness to balance out the bitterness of the radicchio- should have added sugar or maple syrup to it. I made without it eggs but added red onion which got nicely pickled sitting in the lemon for 30min.

Name

Love it - but made where the ingredients are fresh - in Provence

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