Preserved Lemon and Anchovy Salad with Fennel recipe | PCC Community Markets

Ingredients

• 1/2 preserved lemon, rind only, rinsed and finely chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 6 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 5 ounces Bibb or romaine lettuce, chopped
• 1/2 large fennel bulb, cored and thinly sliced
• 1/2 small red onion, thinly sliced
• 3 ounces white anchovies
• 1/4 cup pitted green olives, sliced
• 1/4 cup shaved Parmesan cheese