Baby Fennel with Salsa Verde

Elevate your next meal with the vibrant flavors of Baby Fennel with Salsa Verde—an elegant and nutrient-packed side dish that’s as delightful to look at as it is to eat. This recipe features tender, golden-browned baby fennel, browned to perfection in olive oil, paired with a zesty homemade salsa verde bursting with fresh parsley, tangy capers, and a touch of umami-rich anchovy. The balance of caramelized fennel and the bright, herbaceous dressing makes this dish a perfect accompaniment to roasted meats or as a standout vegetarian appetizer. Quick to prepare and versatile in serving, this dish is a must-try for those looking to add depth, freshness, and Mediterranean flair to their table.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 Baby fennel bulbs
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup, loosely packed Flat-leaf parsley
• 2 tablespoons Capers
• 2 Anchovy fillets
• 1 clove Garlic
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 0.25 cup Extra virgin olive oil

Directions

Step 1

Clean the baby fennel by trimming the stalks and fronds, reserving some fronds for garnish. Cut each bulb in half lengthwise.

Step 2

Bring a large pot of water to a boil. Add 1 teaspoon of salt and the fennel halves. Blanch for 5 minutes until just tender. Drain and set aside.

Step 3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Place the fennel cut-side down and cook for 5-7 minutes until golden brown. Flip and cook the other side for an additional 5 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.

Step 4

To prepare the salsa verde, finely chop the parsley, capers, anchovy fillets, and garlic. Alternatively, use a food processor for a smoother consistency.

Step 5

In a small bowl, mix the chopped ingredients with lemon juice, Dijon mustard, and extra virgin olive oil. Stir well to combine and adjust seasoning with salt if needed.

Step 6

Arrange the cooked fennel on a serving plate. Drizzle generously with the salsa verde and garnish with reserved fennel fronds.

Step 7

Serve warm or at room temperature as a side dish or a light appetizer.

Nutrition Facts

Serving size	278.2 grams (278.2g)

Amount per serving	% Daily Value*
Calories	979

Total Fat 102.60g	132%
Saturated Fat 15.60g	78%
Polyunsaturated Fat 4.00g
Cholesterol 20mg	7%
Sodium 4914mg	214%
Total Carbohydrate 7.60g	3%
Dietary Fiber 2.70g	10%
Total Sugars 1.90g
Protein 14.70g	29%

Vitamin D 160IU	800%
Calcium 413mg	32%
Iron 11mg	63%
Potassium 906mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 91.2%

Protein: 5.8%

Carbs: 3.0%