Fennel Salad With Bread Crumbs Walnuts And Anchovy Vinaigrette Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together anchovy fillets, lemon juice, Dijon mustard, garlic, olive oil, salt, and pepper to make the vinaigrette.
• STEP 2.Trim the fennel bulbs and thinly slice them. Place the sliced fennel in a large bowl.
• STEP 3.Add the bread crumbs and walnuts to the bowl with the fennel.
• STEP 4.Pour the anchovy vinaigrette over the salad and toss to combine.
• STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 6.Serve the fennel salad with bread crumbs, walnuts, and anchovy vinaigrette as a light lunch or as a side dish.

Cooking Tips

• If you don't like anchovies, you can substitute them with capers for a similar salty flavor.
• To make homemade bread crumbs, toast stale bread slices and pulse them in a food processor until crumbly.
• You can add shaved Parmesan cheese or feta cheese to the salad for extra richness.

Storage and Serving

• Store any leftover fennel salad in an airtight container in the refrigerator.
• The salad is best enjoyed fresh, but you can keep it refrigerated for up to 2 days.
• Serve the salad chilled or at room temperature.