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Fennel salad with marinated anchovies and buttermilk curd

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion


Featured in

Oct 2014

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