By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
228 cal · 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.
Comments
Preserved lemon and white anchovy are both specialty finds—preserved lemon will require a stop at Harris Teeter, Publix, or a dedicated import shop, while white anchovy is uncommon at most Charlotte chains and may also need a second stop. The salad is genuinely 15 minutes as stated, a raw assembly with no cooking, but the ingredient list demands comfort with umami-forward flavors and an acquired taste in preserved ingredients; this is a salad for the adventurous eater, not everyday family fare. At $12 to $16 total for eight small servings, the per-plate cost hovers around $1.50 to $2.00, but the specialty ingredients keep it firmly in weeknight-treat territory rather than budget-friendly. It does not keep overnight—mâche wilts and the dressing mutes the preserved elements by the next day.
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