Griddled fennel with anchovies, quail eggs and buckwheat
- June 2014
- Serves 6
- Hands-on time 25 min
A robust salad recipe, made with a flavoursome mix of griddled fennel, boiled quail eggs and salty anchovies – perfect for a summer’s day.
- 15.5g (2.5g saturated)
- 5.3g (1.2g sugars)
- 30g buckwheat (see tip)
- 6 quail eggs
- 3 fennel bulbs, any fronds reserved
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- Juice ½ lemon
- 6 tbsp extra-virgin olive oil
- 12 anchovy fillets in oil, drained
- Toast the buckwheat in a dry frying pan over a medium-high heat, stirring often, for 5-10 minutes until dark golden and nutty. Set aside.
- Cook the quail eggs for 2 minutes in boiling water, then cool in a bowl of iced water. Peel, then set aside.
- Slice the fennel thickly lengthways, then brush with olive oil. Griddle until charred but not soft, then set aside.
- Make the dressing by whisking together the mustard, lemon juice and extra-virgin olive oil. Season with salt and pepper and put in a jam jar.
- To serve, put the griddled fennel in a dish and top with the quail eggs, halved, and the anchovy fillets. Garnish with the toasted buckwheat and any fronds from the fennel, then drizzle with the dressing.
Buckwheat is not related to wheat and is gluten-free. The plant is actually a closer relative of rhubarb and sorrel. Find it in supermarkets or health food shops.
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