Spanish Anchovy, Fennel, and Preserved Lemon Salad

Ingredients for Spanish Anchovy, Fennel, and Preserved Lemon Salad

• 140ml extra-virgin olive oil

• 45ml red wine vinegar

• 140g mche or baby rocket

• 1 large fennel bulb, very thinly sliced, divided

• 1/2 small red onion, very thinly sliced, divided

• 1 tablespoon minced purchased or homemade preserved lemon*

• 230g Spanish white anchovies in vinegar or smoked trout

How to make Spanish Anchovy, Fennel, and Preserved Lemon Salad

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

Combine mche, 80g fennel, 50g 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.

*QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.