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Spanish Anchovy, Fennel And Preserved Lemon Salad, Plus Kinfolk Dinner Series

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Spanish Anchovy, Fennel And Preserved Lemon Salad, Plus Kinfolk Dinner Series

Ingredients

  • 1/4 cup of good quality olive oil
  • 1 1/2 tablespoons of red wine vinegar
  • 2-3 cups of mixed greens or baby arugula
  • 1 large fennel bulb, thinly sliced with a mandonline
  • 1/2 small red onion, thinly sliced with a mandoline
  • 1 tablespoon of minced preserved lemon
  • 6-8 spanish anchovies in vinegar
  • salt and freshly-ground pepper
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