Spanish Anchovy Fennel And Preserved Lemon Salad Recipes

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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

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

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.

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD



Spanish Charred Fennel, Orange and Olive Salad image

This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak.

Provided by French Tart

Categories     Oranges

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 small fennel bulbs, trimmed & fronds kept for garnish
4 tablespoons olive oil
2 large oranges, peeled and cut into segments
2 tablespoons fresh orange juice
1 red onion, peeled, halved and thinly sliced
100 g black olives
salt
fresh ground black pepper
2 tablespoons of fresh mint, roughly chopped

Steps:

  • Pre-heat oven to 200C/400F/Gas 6.
  • Trim the feathery green fronds form the fennel and reserve for the garnish.
  • Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
  • Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
  • Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
  • Allow them to cool.
  • Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
  • Whisk the remaining oil with the orange juice and season well.
  • Add half of the chopped mint leaves to the vinaigrette, mix well.
  • Pour half the dressing over the orange mixture and gently mix.
  • When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
  • Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
  • Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
  • Great served with barbequed poultry or meats, especially Duck or Lamb.

FENNEL, LEMON & MINT SALAD



Fennel, lemon & mint salad image

A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil

Provided by Mary Cadogan

Categories     Side dish

Time 15m

Number Of Ingredients 6

2 fennel bulbs
1 small red onion
juice 1 lemon
2 preserved lemons
good handful mint leaves
4 tbsp olive oil

Steps:

  • Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
  • Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.

Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

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