Fennel and Radicchio Salad With Anchovy and Egg

By David Tanis

Published December 7, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Rating
4(225)
Comments
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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

  • 3 medium fennel bulbs, topped and trimmed, fronds reserved for another use

  • Salt and black pepper

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice (from 1 small lemon)

  • ¼ teaspoon grated lemon zest

  • 1 small garlic clove, grated or smashed to a paste

  • 1 medium head radicchio (about 12 ounces)

  • 3 large eggs (cooked 8 minutes), cooled in ice water and peeled

  • 4 to 6 anchovy fillets, preferably the best quality you can find, rinsed, patted dry and halved

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

12 grams carbs; 96 milligrams cholesterol; 155 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 4 grams fiber; 500 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

    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.

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Ratings

4 out of 5
225 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.

Elena

Absolutely love this salad. Made it exactly as written and added some toasted breadcrumbs. Salt, fat, acid. Perfection.

Sally

I served it with broiled salmon on top of warm brown rice. A quick and satisfying meal.

CookForOne

Needs more - I’ll try with orange or mandarin slices next time, and a bit of honey.

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