Baby Fennel With Salsa Verde

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup flat leaf parsley (1 bunch flat leaf was specified leaves picked)
• 50 g capers (salted, rinsed and drained)
• 8 anchovy fillets (in olive oil, drained)
• 2 garlic cloves (chopped)
• 2 teaspoons dijon mustard
• 3/4 cup extra virgin olive oil (185 ml)
• 6 fennel bulbs (baby trimmed)

Recipe

• 1 for the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
• 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.
• 3 drain, then place on a clean tea towel until dry, yet still warm.
• 4 to serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
• 5 serve as part of an antipasti platter.