Name: Fennel salad with marinated anchovies and buttermilk curd
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

Fennel salad with marinated anchovies and buttermilk curd

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

Serves 4

Prep

15M

Cook

Total

20M

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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.