Preserved Lemon and Anchovy Salad with Fennel recipe | PCC Community Markets
Preserved lemon and anchovy salad with fennel—a zesty, flavorful dish for salad lovers. Gluten-free, easy to make.
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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
- pepper
- 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
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