Seafood and fennel salad with anchovy dressing
How to make Seafood and fennel salad with anchovy dressing recipe - Rice stick noodles are simple to prepare: just soak them in hot water for 5–10 minutes, then drain well and serve. Salade de fruits de mer et fenouil avec anchois recette
SERVES 4
For the dressing:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
6 flat anchovies in oil, drained and finely chopped
pinch of sugar
handful of flat-leaf parsley, finely chopped
sea salt and freshly ground black pepper
handful of crisp lettuce leaves, such as romaine
1 fennel bulb, thinly sliced
1lb (450g) assorted cooked seafood, such as shelled shrimp, mussels, or squid rings, rinsed and dried
6 flat anchovies in oil, drained
1 fresh hot green chile, seeded and finely chopped
handful of fresh cilantro leaves, coarsely chopped
Method:
1 First, make the dressing. In a large bowl, whisk together the oil and vinegar. Add the chopped anchovies, sugar, and parsley, and season well with salt and pepper. Whisk again until well blended.
2 Add the lettuce, fennel, seafood, whole anchovies, chile, and cilantro, tossing gently to coat with the dressing. Pile into a shallow serving bowl. Serve with rice stick noodles and lemon wedges.
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| Seafood and fennel salad with anchovy dressing |
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