Spanish Anchovy, Fennel, and Preserved Lemon Salad

Ingredients

• Anchovy

  Fish, european, canned in oil, drained solids

  8 oz, boneless or 227g

• Olive oil

  Salad or cooking

  9 tbsp or 122g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Raw

  ½ small or 35g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Red wine vinegar

  3 tbsp or 45g

• Arugula

  Raw

  3 cup or 60g

Directions

1. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
2. Combine arugula, 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.
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.

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