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Ingredients (4 servings)
  • 1/4 fennel bulb (40 g)
  • 2 cloves pink garlic
  • 16 salted anchovy fillets
  • 1 heaping tablespoon pitted black olives
  • 3 tablespoons olive paste
  • 4 tablespoons olive oil
  • 1 splash wine vinegar
  • freshly ground black pepper


Step 1: Anchoiade

Wash and peel the fennel, thinly slice with a mandoline, then chop the shavings finely with a knife.

Peel and crush 2 cloves of pink garlic with a garlic press.

Rinse 16 salted anchovy fillets under running water, pat dry, then chop roughly.

Crush 1 rounded tablespoon of pitted black olives.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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