Fennel Salad With Anchovy and Olives
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 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
- 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
For the Dressing
For the Salad
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.
Powered byPreparation
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
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.
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.
Sisterhill
Terrific! I did use tubed anchovy paste and I skipped the eggs because I had enough protein in meal. The salty olives and anchovies were delicious with the slight sweetness of fennel.
Kirsteen
Two thumbs up, although this salad isn't for everyone's palate given what could be viewed as some challenging flavours, i.e., fennel, anchovy and preserved lemon. The entire composition is just magic. I served this alongside a NY strip steak which I carved for two, and the pairing was perfect. Given the acidity of the dressing and fennel, this could pair equally well with any other rich protein, e.g., lamb loin chops. The extra anchovies, preserved lemon and Castelvetranos are all musts.
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.
maya
Shoulda added more anchovies like the combi
Regine
Delicious. A surprising combination to enhance the flavour of fennel.
meinmunich
Didn't rinse the anchovies, high quality Italian ones from a glass jar. Enjoyed it very much with a bread. A healthy meal that satisfied my carnivore husband.
Michael J
So delicious and fresh. I added blood orange segments which made it even more refreshing, left out the eggs but had it with a fairly rich meal which made an excellent pairing
Faith
A super simple favorite
coco
My go-to salad when I have fennel available. The preserved lemon is a must! So delicious. Use Castelvetrano olives too. I don’t eat eggs, so I’ve never put those in, and it’s still five stars in our house.
Anne Hansen
I added thinly sliced watermelon radish halves for a pop of color and complimentary crunch.
Till
Fantastic. Even without preserved lemons (will get post-Omicron; sorry, not making). Threw in some chopped Treviso radicchio. Make, often.
Misha
Good salad. I subbed a healthy squeeze of anchovy paste to no I’ll effect. However, next time I might lighten it with some good quality chopped tomatoes or hearts of palm.
Peter B
I added a bit of leftover shallot, an orange, and put this over some greens. Eggs were soft-boiled, served with baguette. I did not blot the anchovy, rather I just went light on the olive oil since I used anchovy in olive oil to begin with.
Rebecca Goodsell
This was served as a separate course with rack of lamb as the featured dish and a purée of celery root copied from another NYT recipe. Perfect Christmas dinner
Sasha
Flipping fantastic. I added canned tuna to make it heartier. Just about licked the plate when I finished.
joe g.
This recipe reveals the genius of David Tanis’s cooking. A few simple ingredients, 20 minutes or less of prep, and the result is a full-flavored, bright, satisfying salad. I’ll be making versions of this one all winter.
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