Fennel Salad with Lemon and Anchovy - Alison Roman

Name: Fennel Salad with Lemon and Anchovy - Alison Roman
Ingredients: 1 large fennel bulb , thinly sliced (if you hate fennel, use celery. If you hate both, use romaine); 1/2 small onion , 1 large shallot or 4 scallions, thinly sliced; 2 lemons; 4 cups mixed herbs , such as parsley, basil, cilantro, dill and/or mint; 4–6 anchovy fillets, finely chopped; 1 garlic clove, finely grated; Kosher salt , freshly ground black pepper; Olive oil

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A salad that is definitely slaw in spirit, this can be further salad-ified by adding in some arugula or serving the whole thing over a bed of torn romaine, iceberg, or escarole.

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Mixing bowl
Colander
Chef's knife
Cutting board

Ingredients

1 large fennel bulb , thinly sliced (if you hate fennel, use celery. If you hate both, use romaine)
1/2 small onion , 1 large shallot or 4 scallions, thinly sliced
2 lemons
4 cups mixed herbs , such as parsley, basil, cilantro, dill and/or mint
4–6 anchovy fillets, finely chopped
1 garlic clove, finely grated
Kosher salt , freshly ground black pepper
Olive oil