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Spanish Anchovy, Fennel, and Preserved Lemon Salad


Spanish Anchovy, Fennel, and Preserved Lemon Salad Recipe

Ingredients:
  • 9 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  •  
  • 5 ounces mâche 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
Directions:
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Rank

34.8297794193


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