Spanish anchovies in vinegar (boquerones) are milder than salted anchovies and have a light pickled taste. They are available in the refrigerated section of some specialty foods stores and online from markys.com.
Recipe information
Total Time
25 minutes
Yield
Makes 8 first-course servings
Ingredients
Preparation
Step 1
Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Step 2
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.
Step 3
*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.
Nutrition Per Serving
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Seagan Diet, Explained
Seafood + veggies = a diet good for you and the planet, says a new book. Here's the lowdown on seaganism.
