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Spanish Anchovy, Fennel, And Preserved Lemon Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

9 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

5 ounces mche 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

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