Fennel And Radicchio Salad With Anchovy And Egg Recipes

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Radicchio Salad With Anchovy Vinaigrette image

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Provided by Florence Fabricant

Categories dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 anchovies in oil, drained
2 tablespoons white wine vinegar or Champagne vinegar
6 tablespoons fragrant extra-virgin olive oil
1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
Ground black pepper
1/3 cup finely chopped red onion
1 ripe but firm chilled avocado, peeled and diced (optional)
12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers

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.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram

FENNEL SALAD WITH ANCHOVY AND OLIVES

Fennel Salad With Anchovy and Olives image

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.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

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
1/4 cup extra-virgin olive oil
3 medium fennel bulbs, trimmed and thinly sliced
Kosher salt and black pepper
About 1/2 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

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.

ITALIAN RADICCHIO & FENNEL SALAD

Italian Radicchio & Fennel Salad image

Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad

Provided by Bergy

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 head radicchio
1 fennel bulb
1 ounce black olives
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar

Steps:

Clean the fennel Bulb, cut off the top leaves and the rough bottom.
Cut the bulb into 1/2" strips.
Arrange Lettuce, olives and fennel artistically on a serving plate.
Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
Season with salt and a dash of sugar.
Pour over the salad& serve.

ENDIVE SALAD WITH EGG AND ANCHOVY

Endive Salad With Egg and Anchovy image

For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal - or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.

Provided by David Tanis

Categories lunch, salads and dressings, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 garlic cloves
10 to 12 anchovy fillets, rinsed and blotted
2 tablespoons lemon juice, plus more to taste
1/2 teaspoon lemon zest
2 tablespoons Dijon mustard
Salt and pepper
1/2 cup extra-virgin olive oil
6 to 8 large Belgian endives
A few handfuls of radicchio leaves or other brightly colored chicories (optional)
6 to 8 large medium-boiled eggs, cooled and peeled

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-RADICCHIO SALAD

Fennel-Radicchio Salad image

Categories Salad Leafy Green Olive Vegetable Appetizer Side No-Cook Picnic Valentine's Day Low Cal Fennel Winter Shower Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 Servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

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.

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