Ingredients
For the dressing:
- 4 anchovies, finely chopped (alternatively anchovy paste)
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon pure maple syrup (or honey)
- 1 1/2 tablespoons red wine vinegar
- 1/2 tablespoon freshly squeezed lemon juice
- 1/8 teaspoon cayenne pepper
- Freshly ground black pepper, to taste
- 4 tablespoons extra-virgin olive oil (60 ml)
For the croutons:
- 2 slices stale sourdough bread, cubed or torn into bite-size pieces
- Olive oil
- Coarse sea salt
For the crispy capers:
- 1/2 tablespoon olive oil
- 1 1/2 tablespoons capers
- 1 teaspoon cornstarch
For the salad:
- 3 medium fennel bulbs, trimmed and shaved (900-1000 g)
- 35 g freshly grated parmesan cheese, plus more to taste
Instructions
- Preheat the oven to 400°F / 200°C (180°C fan-assisted).
- In a small bowl, whisk together the dressing ingredients (anchovies, egg yolk, both mustards, garlic, maple syrup, vinegar, lemon, cayenne and black pepper) until combined. Slowly add the olive oil, while constantly stirring until emulsified. Set aside.
- Add the cubed bread to a baking sheet. Drizzle with a little olive oil and sprinkle with salt. Transfer to the preheated oven and bake for 5-6 minutes until crisp and golden brown. Keep an eye on the oven as the croutons can quickly over brown. Remove from the oven and set aside. Note: if the bread is still soft, then this may take 2-3 minutes longer.
- In a small skillet, heat 1/2 tablespoon olive oil over medium heat. In a small bowl, toss capers in the cornstarch. Add the capers to the skillet and fry, stirring often, until crisp; 3-4 minutes.
- To shave the fennel: cut the fennel bulb in half, then trim the root. Thinly slice the fennel using a mandolin or sharp knife.
- In a large serving bowl, add the fennel and dressing and toss well to coat. Sprinkle with grated parmesan, toss again. Taste and adjust seasoning, adding more parmesan, as desired. Then add the bread crumbs, toss to combine and finally top with the crispy capers (and garnish with fennel fronds for an extra pop of colour, if desired).
- Serve immediately and enjoy!
Nutrition
Notes
- Fennel can oxidize quickly, so I recommend shaving it right before you are ready to toss it with the dressing and serve. This will help it retain its texture as well as keep its fresh, anise aroma.