Baby Fennel With Salsa Verde - cooking recipe

Ingredients

1 cup flat leaf parsley (1 bunch flat leaf was specified leaves picked)
50 g capers (salted, rinsed and drained)
8 anchovy fillets (in olive oil, drained)
2 garlic cloves (chopped)
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil (185 ml)
6 fennel bulbs (baby trimmed)

Preparation

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.
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.
Drain, then place on a clean tea towel until dry, yet still warm.
To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
Serve as part of an antipasti platter.