Fennel Salad with Anchovies, Lemon and Roasted Tomatoes

Categories: Salad

Ingredients

• 1 fennel bulb, cored and thinly shaved across the grain
• 1/2 tsp. sea salt
• 2 Tbsp. plus 1 tsp. olive oil
• 1 Tbsp. fresh lemon juice
• 4 Roma tomatoes
• 1/4 tsp. freshly ground black pepper
• 1 sprig fresh thyme
• 1 clove garlic, very thinly sliced
• 1 Tbsp. chopped fresh fennel fronds
• 8 Spanish marinated anchovies
• 1/2 lemon, thinly sliced

Directions

1. Preheat oven to broil. Place shaved fennel in a mixing bowl. Add a few pinches of sea salt, 2 Tbsp. olive oil and lemon juice, and stir. Set aside to marinate at room temperature.
2. Cut tomatoes into halves lengthwise. In a small bowl, toss tomatoes with remaining sea salt, pepper and remaining 1 tsp. olive oil. Place tomatoes, cut side up, in a cast-iron sauté pan. Place pan in the oven and broil 8 minutes. Add thyme sprig and sliced garlic, and broil 1 more minute. Remove from oven and let coo to room temperature.
3. Add fennel fronds to marinating fennel, and place half the mixture on a platter, saving any liquid in the bowl. Top with tomatoes and then remaining fennel. Garnish salad with anchovies and sliced lemon. Combine any tomato juices with remaining fennel liquid and drizzle over salad.

Email to a friend | Print this recipe | Back