Spanish Anchovy, Fennel And Preserved Lemon Salad

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Turntable Kitchen


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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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