Salatat al-Bisbas
Region: Tunisia
Category: Salads
Season: Any
Difficulty: Easy and Quick
This fennel salad, salÄá¹at al-bisbÄs, 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:
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Posted: 04/14/2009
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