Spanish Anchovy, Fennel, And Preserved Lemon Salad
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
55
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
9 tbsps
Extra-Virgin Olive Oil3 tbsps
Red Wine VinegarDirections:
1
Whisk oil and vinegar in small bowl
2
Season dressing with salt and pepper
3
Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl
4
Toss with enough dressing to coat
5
Arrange on platter
6
Top with remaining fennel and onion, then anchovies
7
Drizzle with more dressing and serve
8
Whisk oil and vinegar in small bowl
9
Season dressing with salt and pepper
10
Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl
11
Toss with enough dressing to coat
12
Arrange on platter
13
Top with remaining fennel and onion, then anchovies
14
Drizzle with more dressing and serve
15
*QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet
16
Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes
17
Cool
18
*QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet
19
Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes
20
Cool