1. For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste. 2. Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender. 3. Drain, then place on a clean tea towel until dry, yet still warm. 4. To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde. 5. Serve as part of an antipasti platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
