Friday, November 4, 2011

Spanish Anchovy, Fennel, and Preserved Lemon Salad



Spanish Anchovy, Fennel, and Preserved Lemon Salad
Spanish Appetizers Ingredients
9 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
5 ounces mche or baby arugula
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*
8 ounces Spanish white anchovies in vinegar or smoked trout

Spanish Appetizers Instructions

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

Combine mche, 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...enjoy it!
Spanish-appetizers-artichoke-flower.

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