Baby Fennel with Salsa Verde
Elevate your next meal with the vibrant flavors of Baby Fennel with Salsa Verde—an elegant and nutrient-packed side dish that’s as delightful to look at as it is to eat. This recipe features tender, golden-browned baby fennel, browned to perfection in olive oil, paired with a zesty homemade salsa verde bursting with fresh parsley, tangy capers, and a touch of umami-rich anchovy. The balance of caramelized fennel and the bright, herbaceous dressing makes this dish a perfect accompaniment to roasted meats or as a standout vegetarian appetizer. Quick to prepare and versatile in serving, this dish is a must-try for those looking to add depth, freshness, and Mediterranean flair to their table.
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Recipe Information
Ingredients
- 6 Baby fennel bulbs
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup, loosely packed Flat-leaf parsley
- 2 tablespoons Capers
- 2 Anchovy fillets
- 1 clove Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.25 cup Extra virgin olive oil
Instructions
Clean the baby fennel by trimming the stalks and fronds, reserving some fronds for garnish. Cut each bulb in half lengthwise.
Bring a large pot of water to a boil. Add 1 teaspoon of salt and the fennel halves. Blanch for 5 minutes until just tender. Drain and set aside.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Place the fennel cut-side down and cook for 5-7 minutes until golden brown. Flip and cook the other side for an additional 5 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
To prepare the salsa verde, finely chop the parsley, capers, anchovy fillets, and garlic. Alternatively, use a food processor for a smoother consistency.
In a small bowl, mix the chopped ingredients with lemon juice, Dijon mustard, and extra virgin olive oil. Stir well to combine and adjust seasoning with salt if needed.
Arrange the cooked fennel on a serving plate. Drizzle generously with the salsa verde and garnish with reserved fennel fronds.
Serve warm or at room temperature as a side dish or a light appetizer.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 412 mg | 32% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
