Spanish Anchovy, Fennel, and Preserved Lemon Salad

Ingredients

• 5 ounces baby arugula 
• 1 large fennel bulb divided very thinly sliced
• 9 tablespoons olive oil extra-virgin
• 1 tablespoon simple preserved lemons homemade minced
• 0.5 small onion red divided very thinly sliced
• 3 tablespoons red wine vinegar 
• 8 ounces anchovies in vinegar smoked white spanish

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
2. 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.
3. Drizzle with more dressing and serve.
4. 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.
5. One serving contains the following: Calories (kcal) 228.82, % Calories from Fat 73.5, Fat (g) 18.63, Saturated Fat (g) 2.83, Cholesterol (mg) 24.10, Carbohydrates (g) 6.67, Dietary Fiber (g) 2.80, Total Sugars (g) 0.31, Net Carbs (g) 3.87, Protein (g) 9.39
6. Bon Appétit