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Spanish Anchovy, Fennel, and Preserved Lemon Salad

Spanish Anchovy, Fennel, and Preserved Lemon Salad

Spanish Anchovy, Fennel, and Preserved Lemon Salad is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , whole 30 , vegan

By
Prep Time: 25 minutes
Cook time: 0 minutes
Total time: 25 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 10 %

Ingredients:

5 ounces

baby arugula
1

fennel bulb
9 tablespoons

olive oil
1 tablespoon

preserved lemon
1/2

red onion
3 tablespoons

red wine vinegar
8 ounces

vinegar

Instructions:

  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.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.