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It’s got a kick-ass dressing and nuggets of bottarga. It has fatty acidity and a wild zing—rocket, just in case you were worried about palate fatigue.
- ARMATORE COLATURA DI ALICI
- ARMATORE BOTTARGA
- REGALEALI EXTRA VIRGIN OLIVE OIL
-
FENNEL
ROCKET
AVOCADO - 10 MINUTES
- Serves 2
- Created by Riccardo
Ingredients for this recipe
Starting from a flavourful base
Slice a fennel (or any raw vegetables now in season), add a splash of extra virgin olive oil and salt to taste.
Zero waste cooking idea
You can use the herbal part of the fennel to add an aniseed flavour to the salad.
Fatty acids for better mood
Slice an avocado and place it on the fennel.
It's time to roll
Add some rocket leaves and few drops of anchovies extract.
It’s basically the extract of salted anchovies that gets bottled to become Colatura. We would almost compare it to Asian fish sauce in a way that you can utilise it. We use it more sparingly than Extra Virgin Olive oil: a tablespoon will really give you that noticeable flavour in this dressing.
The unique flavour of bottarga
Grate some bottarga on top to taste.
Bottarga is often described as savoury, rich, umami, funky, briny, subtly salty, and fishy. The flavor is sometimes compared to that of dried anchovies, but bottarga’s texture is undeniably smooth.
Fennel, rocket and avocado salad is ready!
Enjoy it!
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