Ingredients
- 1 cup fresh flat leaf parsley (1 bunch flat leaf was specified leaves picked)
- 50 grams capers (salted, rinsed and drained)
- 8 anchovy fillets (in olive oil, drained)
- 2 garlic cloves (chopped)
- 2 teaspoons Dijon mustard
- 3/4 cup olive oil (extra virgin olive oil-185 ml)
- 6 fennel bulbs (baby trimmed)
How to Make
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Step 1: For the salsa verde, whiz all ingredients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
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Step 2: Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.
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Step 3: Drain, then place on a clean tea towel until dry, yet still warm.
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Step 4: To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
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Step 5: Serve as part of an antipasti platter.
We hope you enjoy this recipe!
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