Fennel Salad with Bread Crumbs Walnuts and Anchovy Vinaigrette recipes
Ingredients
- 2 cups torn country loaf bread
- salt
- ½ cup walnuts
- 5 anchovy fillets packed in oil, drained, finely chopped
- 1 large garlic clove, minced
- 2 ounces Parmesan cheese, broken into small chunks
- 2 fennel bulbs, thinly sliced using a mandoline, stalks thinly sliced
- 3 tablespoons white wine vinegar
- 3 tablespoons fresh lemon juice
- ¼ cup packed fennel fronds (optional)
- ¼ cup fresh mint leaves, torn
- 2 tablespoons finely chopped chives
- Zest of 1 lemon
- crushed red pepper flakes
Instructions
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