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.

Seafood and fennel salad with anchovy dressing