Serves 8
15 min
Spanish Anchovy, Fennel, and Preserved Lemon Salad
Recipe GLPR0101f36dd49caa
A bright, briny Spanish salad featuring delicate white anchovies layered over tender mâche and fennel, dressed with a simple extra-virgin olive oil and red wine vinegar vinaigrette enhanced by tart preserved lemon. The combination of crisp, anise-scented fennel, peppery greens, and umami-rich anchovies creates a sophisticated, elegant dish ideal for a starter or light meal.
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Ingredients
9 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
5 ounces mâche or baby arugula
1 large fennel bulb, very thinly sliced
1/2 small red onion, very thinly sliced
1 tablespoon minced preserved lemon
8 ounces Spanish white anchovies in vinegar
Directions
In a small bowl, whisk together the extra-virgin olive oil and red wine vinegar. Season the dressing with salt and freshly ground black pepper to your taste, then set aside.
In a large bowl, combine the mâche, half of the sliced fennel, half of the sliced red onion, and the minced preserved lemon. Toss gently with enough of the prepared dressing to lightly coat all the leaves and vegetables.
Arrange the dressed salad mixture on a serving platter, creating an even base.
Top the salad with the remaining sliced fennel and red onion, arranging them decoratively.
Arrange the Spanish white anchovies over the top of the salad.
Drizzle the salad with additional dressing, then serve immediately.
