Fennel Salad
Salatat al-Bisbas
Region: Tunisia
Category: Salads
Season: Any
Difficulty: Easy and Quick

This fennel salad, salāṭat al-bisbās, a specialty of Djerba, is found in other parts of Tunisia, but I particularly like the mild Berber-style harīsa that is used in the vinaigrette. Fennel was cultivated by the Romans as a garden herb and was described by Pliny as a medicinal plant. Its history in North Africa is old.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 10 minutes

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1/2 teaspoon harīsa

Salt and freshly ground black pepper to taste

3 fennel bulbs, trimmed and thinly sliced lengthwise

2 tablespoons finely chopped fresh parsley leaves

12 imported green olives, pitted or whole

12 imported black olives, pitted or whole

2 hard-boiled eggs, shelled and quartered

4 salted anchovy fillets, rinsed

1. Make the vinaigrette by whisking the olive oil, vinegar, harīsa, salt, and pepper together in a small bowl until smooth.

2. Toss the fennel, parsley, and vinaigrette together in a salad bowl. Sprinkle with more olive oil if desired and garnish with the olives, hard-boiled eggs, and anchovies.

Variation: 

Note: 

Posted: 04/14/2009

Needed Recipes:

Harisa

Referenced Recipes:

Harisa