Spanish Anchovy, Fennel and Preserved Lemon Salad

¼ cup olive oil

1½ tbsp red wine vinegar

3 cups mixed salad greens

1 large fennel bulb, thinly sliced

1 small red onion, thinly sliced

1 tbsp preserved lemon, minced

8 white anchovies, in vinegar

freshly ground pepper

salt

Make the dressing: whisk together the oil and vinegar in a small bowl. Season with salt and pepper, to taste.

Combine the salad greens, onion, fennel, and minced preserved lemon in a large bowl. Toss with dressing, to your liking. Season to taste.

Finally, top salad with the white anchovies.

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