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Fennel salad with marinated anchovies and buttermilk curd

Australian Gourmet Traveller recipe for fennel salad with marinated anchovies and buttermilk curd.

By Lisa Featherby
  • Serves 4
  • 15 mins preparation
  • 5 mins cooking plus straining
Fennel salad with marinated anchovies and buttermilk curd
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.

Ingredients

  • 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

Method

Main
  • 1
    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).
  • 2
    For mustard dressing, whisk all ingredients in a bowl and season to taste.
  • 3
    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.

Notes

Note Marinated anchovies are available from select delicatessens.
Drink Suggestion: Sancerre. Drink suggestion by Max Allen