Fennel, Cucumber, Anchovy & Caper Salad

We have a French market in Auckland on a Saturday and Sunday and if I lived a little closer I am sure I would spend most weekends there particularly for breakfast. I make a bee line always for the macarons but unfortunately this weekend the lady who normally sells them was not there so I had to make do with a homemade chocolate eclair instead…poor me.

Apart from cakes you can also buy French cheese, wine, bread and many other delicious French delicacies at the market. There are stores selling homemade pies, homemade ravioli, preserves and many, many other things and there is always local fruit and veg. I had my eye on the young fennel bulbs and popped a few into a paper bag to add to my already laden arms. It was the perfect start to a Saturday, a great breakfast, a great catch up with a friend and a tummy full of yummy food.

Here’s the salad I made with the fennel which goes perfect with fish.

Ingredients – 4 persons

4 fennel bulbs

1 cucumber

large handful parsley, chopped

1tbsp capers

6 anchovy fillets, I used white, chopped

juice of one lemon

6tbsp olive oil

1 clove garlic, chopped

salt & pepper

Method

Slice the fennel in half and slice thinly on a mandolin or with a sharp knife. You want it to be wafer thin.

Peel the cucumber then slice it down the middle and remove the seeds. Slice the cucumber as thin as possible also.

Finely chop half of the capers and add to a large bowl with the lemon juice, oil, parsley, anchovies, garlic and whole capers. Mix together for the salad dressing.

Add the fennel and cucumber to the bowl and mix the dressing through it.

Chill in the fridge until ready to serve.

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