Best 2 Spanish Anchovy Fennel And Preserved Lemon Salad Recipes

Tantalize your taste buds with a culinary journey to the Mediterranean with our enticing Spanish Anchovy, Fennel, and Preserved Lemon Salad. This vibrant dish is a symphony of flavors, textures, and colors that will transport you to the sunny shores of Spain. The succulent anchovies, briny and savory, dance harmoniously with the crisp and refreshing fennel, while the preserved lemons add a delightful tang and depth of flavor. This salad is not just a feast for the palate but also a visual masterpiece, adorned with vibrant fennel fronds and parsley, inviting you to indulge in its beauty and taste.

In addition to this delightful salad, our article presents a collection of equally enticing recipes that celebrate the diverse culinary traditions of Spain. Embark on a culinary adventure with our savory Spanish Tortilla, a classic dish featuring tender potatoes, eggs, and onions, all harmoniously united in a golden-brown masterpiece. Experience the rustic charm of our traditional Paella Valenciana, a vibrant symphony of flavors and textures, where rice, seafood, and vegetables come together in a saffron-infused broth. Indulge in the rich and smoky flavors of our Patatas Bravas, where crispy potatoes meet a spicy and tangy tomato sauce, creating an addictive and irresistible treat.

Here are our top 2 tried and tested recipes!

SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD

Spanish Anchovy, Fennel, and Preserved Lemon Salad image

Provided by Charles Clark

Categories Salad Citrus Fish Appetizer Quick & Easy High Fiber Fennel Arugula Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

Ingredients

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

Steps:

Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
*QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.

FENNEL SALAD WITH ANCHOVY AND OLIVES

Fennel Salad With Anchovy and Olives image

This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 anchovy fillets, rinsed, blotted dry and roughly chopped
3 tablespoons lemon juice, plus 1 teaspoon lemon zest (from 2 large lemons)
2 tablespoons finely diced preserved lemon, rinsed and blotted dry (optional)
2 small garlic cloves, grated or mashed to a paste
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
3 medium fennel bulbs, trimmed and thinly sliced
Kosher salt and black pepper
About 1/2 cup green olives, such as Castelvetrano or Lucques, smashed and pits removed (about 16 olives)
4 hard-boiled eggs (8 minutes), peeled and halved
Extra anchovy fillets, for garnish (optional)
Handful of Italian parsley leaves, for garnish

Steps:

Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the salad will taste. Look for bright green fennel, plump anchovies, and preserved lemons with a vibrant yellow hue.
Don't overdress the salad: A light dressing is all you need to enhance the flavors of the ingredients. A simple vinaigrette made with olive oil, lemon juice, and a touch of honey is a good option.
Let the salad marinate for a bit: This will allow the flavors to meld and develop. If you're short on time, you can marinate the salad for as little as 30 minutes, but longer is better.
Serve the salad chilled: This will help to keep the fennel crisp and the flavors bright.

Conclusion:

This Spanish anchovy, fennel, and preserved lemon salad is a delicious and refreshing dish that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. Whether you like your salad tangy, salty, or sweet, there's a combination of flavors in this salad that will please everyone.