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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
  • 15 mins preparation
  • 5 mins cooking plus straining
  • Serves 4
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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.

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