Anchovy Press/A tool used for draining and pressing fresh anchovies to remove excess moisture and blood, which aids in preparing finely minced or pressed anchovies for salads.
Kitchen Mandoline Slicer/ A device designed to slice fennel bulbs consistently, ensuring even cooking (if applicable) and uniform texture for the dish.
Digital Scale/Equipment utilized for precise measurement of ingredients, crucial in maintaining recipe balance.
Food Processor with Slicing Blade/A kitchen appliance that can slice or grate fennel bulbs quickly and process additional vegetables or nuts within the salad.
Airtight Storage Bins/Containers used to store preserved lemons or other ingredients, ensuring freshness and peak flavor before salad preparation.
Microplane Grater/An implement for zesting fennel bulbs or citrus in the recipe, adding bursts of flavor without overwhelming the dish.
Silicone Spatula Set/A set of silicone spatulas essential for mixing dressings, combining ingredients, and ensuring complete usage during salad preparation.
High-Speed Blender or Food Processor/Appliances suitable for creating a homemade anchovy paste to enhance the flavors in the recipe.
Mandoline Paring Knife Set/A set of knives used for peeling and finely slicing lemons, if not using pre-sliced preserved lemons, ensuring precision without waste.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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