Baby Fennel With Salsa Verde

1. 1

   For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.

2. 2

   Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.

3. 3

   Drain, then place on a clean tea towel until dry, yet still warm.

4. 4

   To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.

5. 5

   Serve as part of an antipasti platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.