Fennel and Radicchio Salad With Anchovy and Egg
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
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.
Powered byPreparation
- 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.)
- Step 2
Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
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.
R S
In other words, you made a very different salad which has some coincident ingredients?
Brooke Adler
Goes with Tanis’ fish and seafood stew menu
Yks
I used this as a base and took it a little further. Instead of fennel I had endive so used that. I skipped the eggs because I added mandarin slices, chopped green olives and quick pickled red onion slices. I substituted some orange juice for half the lemon juice in the dressing. It all worked out great. Will definitely try it as written next time I go grocery shopping!
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
Jo
As Richard said, this salad is great than a sum of its parts. I made as listed and then used a couple other suggestions - orange segments and croutons. Highly recommend, especially with locally grown radicchio and fennel!
Jane
Great salad! Added more anchovies, and had as summer dinner with a good toast, and Mark Bittman's gazpacho
kendell
Subbed green olives for anchovies and it was lovely. In my opinion, big garlicky sourdough croutons are a non-negotiable for this salad(:
hannie
A radicchio shortage left me googling substitutions - spicy arugula was the available option and it was fine - I missed the color, bitterness, and texture that I’d been looking forward to. This recipe is on the list for another round, adding fried capers and homemade salt&pepper croutons at my boyfriend’s request.
MBT
didn’t have whole anchovies on hand so I added a dab of anchovy paste to the lemon-oil-garlic dressing. Also added a quartered Yukon gold potato, still warm from steaming. Makes a solid & tasty & pretty lunchtime salad! I’ll cook the eggs a little less for a runnier yolk next time
Richard
More than the sum of its parts. Shaved parmesan makes for a nice addition.
MollyMu
For the egg is 8 minutes after the water boils or from cold water?
FloraB
Bring the water to a boil. Add the eggs carefully with a spoon. Time for 8 minutes. Remove eggs with spoon, and put in ice water bath for 3 minutes. To center the yolks, turn eggs for the first two minutes; I use chopsticks to do this.
Julie-Lincoln, NE
Am in need of advice on what good anchovy fillets. My guess would be it's going to be something canned, here in Nebraska. Are there brands to look for or avoid? Packed in oil? Should I look for a specific country of origin? I would appreciate this collective's advice.
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.
Yks
I used this as a base and took it a little further. Instead of fennel I had endive so used that. I skipped the eggs because I added mandarin slices, chopped green olives and quick pickled red onion slices. I substituted some orange juice for half the lemon juice in the dressing. It all worked out great. Will definitely try it as written next time I go grocery shopping!
R S
In other words, you made a very different salad which has some coincident ingredients?
FloraB
Yes, it is a different salad, but you gave me an idea that will work for a salad with Christmas dinner. I really like this recipe, but feel the eggs will be too much with a big dinner. I also have endive on hand all the time. I'm going to leave out the eggs, maybe add mandarin slices, and sub endive for fennel. I'll do the original plus a boiled potato for a meal in itself.
Eva
That's a Sicilian salad, essentially. Very different dish but also good.
Beth
You need to trim off the root of the fennel bulb. Rinse and wash well
David C Morris
Don’t you have to remove the core from the fennel? Did I miss something?
Brooke Adler
Part of menu with Tanis’ fish stew.
Private notes are only visible to you.
Advertisement
