Fennel And Radicchio Salad With Anchovy And Egg Recipes

FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG

Steps:

• Using a sharp knife or a mandoline, slice fennel crosswise 1/8-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.)
• Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
• 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.

FENNEL AND RADICCHIO SALAD WITH OLIVE VINAIGRETTE

Steps:

• Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
• Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
• Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.

ENDIVE SALAD WITH EGG AND ANCHOVY

Steps:

• Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
• Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
• Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
• Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
• Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

FENNEL SALAD WITH ANCHOVY AND OLIVES

Steps:

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

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Steps:

• Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
• Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

FENNEL-RADICCHIO SALAD

Steps:

• Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
• Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.