Spanish Anchovy, Fennel, and Preserved Lemon Salad

Name: Spanish Anchovy, Fennel, and Preserved Lemon Salad
Yield: 8 first-course
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

By Charles Clark of Ibiza Food and Wine Bar in Houston TXPhotography by Tina Rupp

August 31, 2007

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Recipe notes