Baby Fennel With Salsa Verde

• 1 cup flat leaf parsley (1 bunch flat leaf was specified leaves picked)
• 50 g capers (salted, rinsed and drained)
• 8 anchovy fillets (in olive oil, drained)
• 2 garlic cloves (chopped)
• 2 teaspoons Dijon mustard
• 3/4 cup extra virgin olive oil (185 ml)
• 6 fennel bulbs (baby trimmed)

1. For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
2. Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.
3. Drain, then place on a clean tea towel until dry, yet still warm.
4. To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
5. Serve as part of an antipasti platter.

flat leaf parsley, capers, anchovy, garlic, mustard, extra virgin olive oil, fennel bulbs

Taken from www.food.com/recipe/baby-fennel-with-salsa-verde-437488 (may not work)