Spanish Anchovy, Fennel, and Preserved Lemon Salad

Spanish Anchovy, Fennel, and Preserved Lemon Salad
Photo by Tina Rupp

Ingredients

  • 1 large fennel bulb
  • 5 ounces mche or baby arugula
  • 8 ounces Spanish white anchovies in vinegar or smoked trout
  • 1 tablespoon preserved lemon
  • 9 tablespoons extra-virgin olive oil
  • ½ small red onion
  • 3 tablespoons red wine vinegar

Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. 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 ser...

View full recipe at Epicurious

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