Fresh fennel and anchovy salad with preserved lemon vinaigrette
Delight your taste buds with this refreshing Fresh Fennel and Anchovy Salad, dressed in a tangy preserved lemon vinaigrette. Perfectly balanced with crisp fennel, peppery arugula, and the rich flavor of anchovies, this vibrant salad is a zesty and nutritious addition to any meal. Simple ingredients, extraordinary taste!
- 14 Mar 2024
- Cook time 25 min
- Prep time 25 min
- 8 Servings
- 7 Ingredients
Experience a delightful fusion of flavors with our Fresh Fennel and Anchovy Salad paired with a tangy Preserved Lemon Vinaigrette. This refreshing salad is a perfect mix of savory anchovy, crisp arugula, and aromatic fennel, topped with an exquisite vinaigrette that brings everything together beautifully. Perfect as a stand-alone dish or a splendid side, this salad is both nutritious and delicious.
Ingredients:
Instructions:
- Zest the lemon and set the zest aside.
- Juice the lemon and strain to remove any seeds.
- If you have preserved lemon, finely chop it. If not, the zest and juice will be sufficient for the vinaigrette.
- In a small bowl, whisk together the lemon juice (or preserved lemon), 3 tablespoons of olive oil, and the vinegar until well combined.
- Season with salt and pepper to taste. Adjust the lemon juice and olive oil to balance out the acidity if necessary. Set the vinaigrette aside.
- Remove the stalks and fronds from the fennel bulb. Save some fronds for garnish if desired.
- Thinly slice the fennel bulb using a mandoline or a sharp knife.
- Peel and thinly slice the 1/2 onion.
- If using salt-packed anchovies, rinse them under cold water to remove excess salt, then pat dry with paper towels.
- If using oil-packed anchovies, simply drain them from the oil.
- Cut the anchovy fillets into bite-sized pieces.
- Place the fennel slices, onion slices, and arugula in a large salad bowl.
- Add the anchovy pieces to the bowl.
- Drizzle the preserved lemon vinaigrette over the salad ingredients.
- Toss gently to ensure everything is well coated with the dressing.
- Divide the salad among serving plates.
- Garnish with the reserved fennel fronds and a drizzle of the remaining olive oil.
- Serve immediately while fresh and crunchy.
Tips:
- Use high-quality anchovies as they play a significant role in the flavor profile of the salad.
- Thinly slice the fennel and onion to ensure they blend well with the other salad components.
- If you cannot find preserved lemons, regular lemon zest can be used as a substitute, although the flavor will be slightly different.
- For a vegan option, replace anchovies with capers for a similar salty, umami flavor.
- Whisk the vinaigrette thoroughly to ensure the preserved lemon is well incorporated with the oil and vinegar.
- Serve the salad immediately after tossing to maintain the fresh, crisp texture of the arugula and fennel.
Fresh Fennel and Anchovy Salad with Preserved Lemon Vinaigrette is a unique and flavorful dish that brings together the best of fresh and savory elements. The combination of crisp fennel, zesty preserved lemon, and protein-rich anchovies makes for an unforgettable eating experience. Serve it as an appetizer or a main course, and enjoy the harmonious blend of diverse flavors that this salad offers.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 4.10g | 1% |
| Fiber 1.49g | 4% |
| Sugar 1.92g | 2% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.79g | 9% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 30mg | 5% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 12mg | 13% |
| Vitamin E 1.17mg | 8% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.74mg | 16% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 330mg | 10% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 1060mg | 71% |
| Zinc, Zn 0.80mg | 7% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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