Serves: 4; Preparation: 10 minutes Another Simon Johnson secret - thinly sliced Fennel with a pungent Anchovy & Chilli dressing. For Anchovy lovers and those who want to be converted!
- 3 small bulbs of Fennel (or 2 medium sized ones)
- fresh chilli
- 1 can Ortiz Anchovy Fillets in Oil (47.5g)
- juice of 1/2 lemon
- Simon Johnson Organic Olive Oil
- Remove stalks from fennel and clean. Slice fennel bulbs very thinly.
- Slice chilli - leave seeds for extra spiciness and place with anchovy fillets into mortar or food processor. Mince very finely or work with pestle until the fillets are a thick paste.
- Add juice of half a lemon and keep grinding. Slowly add olive oil until the mixture is a smooth sauce (Simon added about 5 tbsp).
- Pour anchovy mixture over sliced fennel and toss thoroughly.
- Serve with BBQ fish or chicken or fresh mozarella and crusty bread.
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