15/11/2013 10:53 GMT | Updated 23/01/2014 18:58 GMT

Recipe of the Week: Fennel, Artichoke and Puntarelle Salad With Anchovy Sauce

This is a really simple recipe that has amazing flavour and texture. The addition of the anchovy sauce makes all the difference.

Make sure you use a mandolin to slice the vegetables so you get a consistent thickness. This salad is delicious on its own or could be served with a whole roast fish as an accompaniment.

Try this with a glass of Dolcetto D'Alba. Have a great week!

Ingredients - serves four as a starter

2 small artichokes

1 head of puntarelle ( you could use white chicory instead)

4 young carrots (peeled)

1 small head of celery ( trimmed of tough outer leaves)

1 small head of fennel ( outer leaves removed)

2 jerusalem artichoke (peeled)

1 clove garlic

4 tblsp of olive oil

1 tblsp red wine vinegar

10 anchovy fillets


Pull the tough outer leaves off the artichoke and cut off the top. Scoop out the choke and slice thinly. Place into a large bowl of iced water.

Take the carrots fennel celery and jerusalem artichokes and slice thinly on the mandolin and put into iced water.

Cut the puntarelle in to thin slices on a chopping board and place into the iced water. Leave for five mins so the vegetables go crispy then using a salad spinner dry the vegetables.

In a pestle and mortar crush the garlic clove with sea salt to a fine paste then add the anchovies and pound so they become a paste, add the red wine vinegar and then slowly add the olive oil so you get a smooth consistency.

Place the vegetables in a large bowl and pour on the anchovy dressing, mix together well, check the seasoning and serve.