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Fennel & anchovy salad
No flame at all — good when it's rough or the gas is low.
15 minLow budgetCook in a seawayFridge / cool box
Ingredients for 4 crew
- Fennel bulb480 g
- Tinned anchovies80 g
- Lemon juice60 ml
- Olive oil40 ml
Method
- 1Shave fennel thinly into a deep bowl (deep bowls do not launch).
- 2Dress with lemon and oil, fold anchovy through.
- 3Chill 10 minutes before serving.