Fennel Salad With Anchovy and Olives

By David Tanis

Published December 1, 2020

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(294)
Comments
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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

  • 4 anchovy fillets, rinsed, blotted dry and roughly chopped

  • 3 tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)

  • 2 tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)

  • 2 small garlic cloves, grated or mashed to a paste

  • Kosher salt and black pepper

  • ¼ cup extra-virgin olive oil

FOR THE SALAD

  • 3 medium 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)

  • 4 hard-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 (4 to 6 servings)

11 grams carbs; 102 milligrams cholesterol; 183 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 5 grams fiber; 412 milligrams sodium; 6 grams protein; 5 grams sugar

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.

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Ratings

4 out of 5
294 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.

Anna K

My 90-year-old picky-eater grandma LOVED this!!

Crystal

I know, I know… but I thought I would let you all know that I added thinly sliced red onion (same cut and thickness as the fennel) and replaced parsley with dill. Yum!

Maureen

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

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