- 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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse