Elliot Hashtroudi’s Puntarelle, Apple and Fennel

A simple salad to cut through the heavy servings this winter

1 head puntarelle, trimmed and placed in ice water
1 bulb fennel, sliced thinly on a mandolin
2 Ashmead’s Kernel apples, sliced thinly on a mandolin
1 Winter Kaleidoscope radish, sliced thinly on a mandolin

Dressing:

6 anchovies
300ml best olive oil
2 cloves garlic, minced
1 bunch parsley, chopped finely
1 bunch After Eight mint, chopped finely
1 bunch dill, chopped finely
½ bunch bronze fennel, picked
1 bunch chives, chopped finely
¼ bunch tarragon, chopped finely
½ lemon, juiced

Begin by finely chopping the herbs and adding them to a bowl of the olive oil. Add to the oil immediately to avoid discolouration.

Finely chop the anchovies and add to the bowl. Now add the garlic and lemon juice and whisk the dressing together.

Add the drained and dried puntarelle to a bowl. Slice the apple, fennel and radish into the bowl. Add the dressing and thoroughly mix. Finish with some picked bronze fennel and fennel pollen.