Shaved-Fennel Salad with Anchovy Vinaigrette Recipe

Name: Shaved-Fennel Salad with Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts; 2 tablespoons red wine vinegar; 2 tablespoons minced shallot; 3 anchovy fillets, chopped; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1/3 cup extra-virgin olive oil; Salt; Freshly ground pepper; 2 large fennel bulbshalved lengthwise, cored and very thinly sliced crosswise; 1 Belgian endivehalved lengthwise, cored and thinly sliced crosswise; 1 small head of radicchio (6 ounces)halved lengthwise, cored and thinly sliced crosswise; 1/2 cup dried cherries; Freshly shaved Parmigiano-Reggiano cheese, for garnish

Servings: persons

1/2 cup pine nuts
2 tablespoons red wine vinegar
2 tablespoons minced shallot
3 anchovy fillets, chopped
1 teaspoon Dijon mustard
1 garlic clove, minced
1/3 cup extra-virgin olive oil
Salt
Freshly ground pepper
2 large fennel bulbshalved lengthwise, cored and very thinly sliced crosswise
1 Belgian endivehalved lengthwise, cored and thinly sliced crosswise
1 small head of radicchio (6 ounces)halved lengthwise, cored and thinly sliced crosswise
1/2 cup dried cherries
Freshly shaved Parmigiano-Reggiano cheese, for garnish

1
In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until the nuts are lightly golden, about 4 minutes.
2
In a blender, combine the vinegar with the shallot, anchovies, mustard and garlic and puree until smooth.
3
With the blender on, drizzle in the olive oil until the vinaigrette is emulsified.
4
Season with salt and pepper.
5
In a large bowl, toss the fennel slices with the endive and radicchio.
6
Add the anchovy vinaigrette, pine nuts and cherries and toss to coat.
7
Season the salad with salt and pepper, garnish with cheese shavings and serve right away.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup pine nuts, 2 tablespoons red wine vinegar, 2 tablespoons minced shallot, 3 anchovy fillets, chopped, and more.

Yes, Shaved-Fennel Salad with Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shaved-Fennel Salad with Anchovy Vinaigrette

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