Fennel salad with marinated anchovies and buttermilk curd

AT A GLANCE

  • Serves 4 people

The vinegary piquancy of marinated anchovies makes an excellent addition to many dishes, and here they add a flourish to a light fennel salad. If you don't want to make buttermilk curd, simply top the salad with crumbled salted ricotta, or dollops of goat's curd.

  • 600 ml buttermilk
  • 2 fennel, shaved on a mandolin
  • 16 marinated white anchovies (see note)
  • To serve: chervil
  • To serve: grilled sourdough (optional)
  •  
  • Mustard dressing
  • 1 tsp Dijon mustard
  • 1½ tbsp tarragon vinegar
  • 2 tbsp extra-virgin olive oil
01   For buttermilk curd, heat buttermilk and 2 tsp sea salt flakes in a saucepan over medium heat, stirring just until the buttermilk curd starts to separate from the whey (2-4 minutes). Do not overheat or the curd will start to cook. Set aside for 1 minute, then strain through muslin and place in the refrigerator to drain (1 hour).
02   For mustard dressing, whisk all ingredients in a bowl and season to taste.
03   Toss fennel with dressing in a bowl and season to taste. Transfer to a plate, top with buttermilk curd and marinated anchovies, scatter with chervil and serve with sourdough.

Note Marinated anchovies are available from select delicatessens.

Topics:

FENNEL, LUNCH, FRENCH, BUTTERMILK, MUSTARD, SALAD, ANCHOVIES, DRINK SUGGESTION, SPRING

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

Drinking Suggestion:

SANCERRE. , suggested by MAX ALLEN

FEATURED IN

Oct 2014

Oct 2014

View Full Site