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Crisp Chicory and Fennel Salad with Citrus-Anchovy Dressing
Refresh your palate with our Crisp Chicory and Fennel Salad, a contemporary take on Bar Tartine's inspired blend of bold flavors and textures. Dressed in a zesty citrus-anchovy dressing, this salad merges the peppery taste of chicory with the crispness of fennel, delivering a sophisticated, yet easy-to-prepare dish.
Featured Seedlings
Ingredients
- 1 head chicory, leaves separated and torn
- 1 large bulb fennel, thinly sliced
- 1/2 red onion, thinly sliced
- 2 Tbsp capers, drained
- handful fresh parsley, chopped (for garnish)
- 1/4 c breadcrumbs, toasted (for garnish)
- DRESSING
- 4 anchovy fillets, minced (vo: tsp white miso paste)
- 2 cloves garlic, minced
- 1/2 c olive oil
- 1/4 c lemon juice
- 1 tbsp orange juice
- 1 tsp dijon mustard
- to taste salt and pepper
Instructions
Step 1
In a large salad bowl, combine the torn Bel Fiore leaves, thinly sliced fennel, and red onion.
Step 2
For the dressing, whisk together the minced anchovies, garlic, olive oil, lemon juice, orange juice, and Dijon mustard in a small bowl. Season with salt and pepper to your taste.
Step 3
Pour the dressing over the salad and toss to ensure all the ingredients are well coated.
Step 4
Sprinkle capers, chopped parsley, and toasted breadcrumbs over the top for added texture and a burst of flavor.
Step 5
Serve the salad immediately as a refreshing start to any meal, or as a light, invigorating lunch.<br><br>
This Crisp Chicory and Fennel Salad with Citrus-Anchovy Dressing brings the garden to your table with its fresh, bright flavors and satisfying crunch. It’s a perfect example of how simple ingredients can create an elegantly easy dish that is sure to become a new favorite.