Fennel and radicchio salad with anchovy and soft egg

This salad does a great job of marrying bitter with sour and umami. Adapted from The New York Times.


  • 3 medium fennel bulbs, topped and trimmed, fronds reserved for another use
  • 3 T olive oil
  • 2 T lemon juice
  • 1/4 t grated lemon zest
  • 1 small garlic clove, crushed
  • 1 medium head radicchio (about 12 oz)
  • 4 large eggs
  • 4 to 6 anchovy fillets, preferably the best quality you can find, patted dry and halved
  • A handful or two of thick parmesan shavings
  • Salt and black pepper


  1. Soft boil the eggs: bring a small pot of water to boil. Cook eggs for 6.5 minutes, then immediately submerge in ice water.
  2. Using a sharp knife or a mandoline, slice fennel crosswise into 1/8″ thick pieces.
  3. Place in a salad bowl, and add olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Toss everything together, coating the fennel well.
  4. Remove and discard any wilted outer leaves of radicchio. Tear into bite-sized pieces, add to the salad bowl, and toss with everything, coating the radicchio well.
  5. Peel and half the eggs.
  6. To serve, place the fennel-radicchio mix in individual bowls, and top with egg halves, anchovy fillets, and parmesan shavings.

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