Thursday, August 7

Mixed Greens & Fennel Salad with Fried Capers & Anchovy Dressing

Salty fried capers, parmesan cheese, and an umami-rich dressing at a ton of flavor to this simple salad




There's a great pizza place by my house called Milo & Olive. Literally everything that I've ever tried from there is good, but my favorite dish is actually their green salad with fennel, fried capers, and anchovy lemon dressing. Seriously, compared to their other offerings like homemade sausage pizza and to-die-for meatballs, I'll take this salad any day. It doesn't sound like something so revolutionary, but it really is. It's salty in the best possible way. It's full of crunchy fried capers (I am obsessed with making them at home ever since this recipe) and grated parmesan cheese that add complex, umami-rich flavors that really make the salad pop. The mixed greens (I go heavy on arugula) and thinly-shaved fennel add crunch and freshness. And everything gets lightly coated with a powerful anchovy dressing that I loosely base off a recipe by genius chef Nancy Silverton. It's a salad that will carry any main course and it couldn't be easier to make. You can even prepare the dressing and fried capers in advance so that assembly is a breeze when you're ready to toss everything together.


More Salad Recipes:
- Tricolore Salad with Parmesan & Anchovy Dressing
- Ojai Raw Veggie Salad
- Kale, Brussels Sprout, & Hazelnut Salad


Mixed Greens & Fennel Salad with Fried Capers & Anchovy Dressing:
For Dressing
  • In a food processor or mortar and pestle, combine 1 garlic cloves, 2 anchovy fillets, 2 tbsp. red wine vinegar, and a pinch of salt and pepper until smooth.
  • Slowly add in 1/4 c. extra virgin olive oil until combined.
For Fried Capers
  • Heat 1/4 c. canola oil in a small skillet over high heat.
  • Drain and rinse 2 tbsp. capers and pat very dry.
  • Fry the capers in the oil for 30-60 seconds, or until the capers open up like a flower and are crispy. Drain on a paper towel.
For Salad
  • Thinly slice 1/2 bulb of fennel and toss with 6-8 oz. mixed greens, such as arugula, baby lettuces, and radicchio.
  • Add in the fried capers and 1/4 c. grated parmesan cheese.
  • Toss with the anchovy dressing and check for seasoning.
  • Serve immediately.

Serves two-four (side dish)