Spanish Anchovy, Fennel, and Preserved Lemon Salad
A sophisticated Mediterranean salad featuring delicate Spanish white anchovies paired with crisp fennel, red onion, and preserved lemon, all dressed in a classic red wine vinaigrette. Perfect as a light meal or elegant starter.
Ingredients
- •9 tablespoons extra-virgin olive oil
- •3 tablespoons red wine vinegar
- •5 ounces mche or baby arugula
- •1 large fennel bulb
- •½ small red onion
- •1 tablespoon preserved lemon
- •8 ounces Spanish white anchovies
Cooking Instructions
- 1.
Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
3 min
- 2.
Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
5 min
- 3.
*QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.
20 min
