Name: Spanish Anchovy, Fennel, and Preserved Lemon Salad
Prep time: 25 minutes
Total time: 25 minutes
Yield: Makes 8 first-course servings
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

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Spanish Anchovy, Fennel, and Preserved Lemon SaladTina Rupp

Spanish anchovies in vinegar (boquerones) are milder than salted anchovies and have a light pickled taste. They are available in the refrigerated section of some specialty foods stores and online from markys.com.

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