Oxheart tomato and fennel salad with pickled anchovies

AT A GLANCE

  • Serves 4 people

Pickled anchovies can be polarising; classic Cantabrian-style salted anchovy fillets would also work well here.

  • 4 yellow oxheart tomatoes, thickly sliced
  • 1 fennel bulb, shaved, fronds reserved
  • 16 pickled white anchovies (see note)
  • 2 tbsp each coarsely chopped flat-leaf parsley, basil and dill
  •  
  • Champagne vinegar dressing
  • 2 tbsp Champagne vinegar
  • 1 garlic clove, grated on a microplane
  • Finely grated rind and juice of 1 lemon
  • 2 tbsp each extra-virgin olive oil and sunflower oil, plus extra to serve
  • To serve: crusty white bread
01   For Champagne vinegar dressing, whisk ingredients in a bowl, season to taste, and set aside.
02   Arrange tomatoes on a platter, then top with fennel and anchovies, scatter herbs and reserved fennel fronds over, drizzle with Champagne vinegar dressing and serve with crusty bread.

Note Pickled white anchovies are available from David Jones food halls and select delicatessens.

Topics:

PARSLEY, MAIN, SALAD, ANCHOVIES, FAST, FENNEL, SUMMER, ITALIAN, TOMATOES, DRINK SUGGESTION, LEMONS

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR

Drinking Suggestion:

DRY FINO. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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