For the Dressing
1/2 cup Greek or Skyr yogurt
2 anchovy fillets, mashed OR 2 tsp anchovy paste
1 garlic clove, minced
Juice of half a lemon
1 tsp Dijon mustard
3 tablespoons extra-virgin olive oil
1/4 cup freshly grated parmesan cheese
Pinch of kosher salt
2 teaspoon freshly ground black pepper
Method:
Whisk all ingredients together in a large bowl.
Remove the ends of your little gems and cut into quarters the long way. Toss in the dressing.
Fennel Breadcrumb Garnish
1/3 cup bread crumbs of choice
**(I prefer this brand if I can find them, rice panko is also lovely and gluten free)
1/2 tsp fennel powder or 2 tsp whole fennel seeds, lightly ground or chopped
1/4 cup grated parmesan
Salt and pepper to taste
Toast bread crumb until they take on a light golden brown color. Remove from heat, add to a small bowl and let cool completely.
Toss with remaining ingredients. Plate your salad and sprinkle with garnish.