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description
ingredients
method
cooked
scale for:
2
4
6
8
10
12
servings
Roasted fennel Nicoise
from
Summer Collection
by
Delia Smith
page
74
category:
cuisine:
FRENCH
vegetarian:
subrecipe:
prep. time:
mins
cooking time:
mins
serves:
3
medium
fennel
1
tbsp
olive oil
As a garnish:
basil
For the dressing:
2
tomato
skinned, de-seeded and finely chopped
12
black olives
pitted and chopped
1
clove
garlic
1
shallots
finely chopped
4
anchovy fillets
drained and chopped
2
tbsps
lemon (juice)
5
tbsps
olive oil (extra virgin)
1
tsp
salt flakes
black pepper (ground)
No cookings added
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