Spanish Anchovy, Fennel, and Preserved Lemon Salad

Ingredients

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Lemon juice

  Raw

  ½ cup or 122g

• Salt

  Table

  4 tsp or 24g

• Olive oil

  Salad or cooking

  9 tbsp or 122g

• Red wine vinegar

  3 tbsp or 45g

• Pepper

  Spices, black

  1 dash or 0.1g

• Arugula

  Raw

  8 cup or 160g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Anchovy

  Fish, european, canned in oil, drained solids

  8 oz, boneless or 227g

Directions

1. In a small skillet, combine the thinly sliced lemon, lemon juice, and coarse sea salt. Bring to a boil, then reduce the heat and simmer covered for about 10 minutes until almost tender. Allow to cool.
2. In a small bowl, whisk together the olive oil and red wine vinegar. Season the dressing with salt and pepper.
3. In a large bowl, combine the arugula, half of the fennel, half of the red onion, and the preserved lemon. Toss with enough dressing to coat, then arrange on a serving platter.
4. Top the salad with the remaining fennel and onion, followed by the anchovies. Drizzle with additional dressing and serve immediately.