Fennel with sambuca and grapefruit from Italian Grill by Mario Batali

  • canned anchovies
  • fennel
  • grapefruits
  • tarragon
  • balsamic vinegar
  • sambuca

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on July 30, 2011

    Parboiled fennel for the full 20 minutes but it was still hard after grilling. Enjoyed the flavors quite a bit, need to try it again with longer parboil or grilling. My fennel bulb was pretty large, though.

  • Breadcrumbs on July 24, 2011

    p. 46 - This was so outrageously good, an absolute flavour explosion. Everyone raved about this dish. Definitely one of the best salads we’ve ever had. A scrumptious dressing is made by combining olive oil, sliced garlic, anchovies, sambuca and balsamic vinegar this is then spooned over the fennel, taking care to get the dressing deep in the crevices of the bulbs. Ours marinated for about an hour at room temp. Prior to grilling, the dressing is drained from the fennel and reserved for plating. I left as much of the sliced garlic on the bulbs so it would cook. MB suggests you add 2 tbsp to the dressing at this point, along w the fresh tarragon. Since the dressing already had a nice balance of flavours, I skipped this step and simply added the two to the finished dish. I likely used about 2 tsp of oil to drizzle over top. Our ruby grapefruit was especially sweet and the subtle anise flavour of the tarragon just added another layer of freshness to the dish.

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