Look what we did with our preserved lemons! Although we plan to use them for all sorts of things in the future (we’ll keep you posted!) it was fun whipping up this quick lil’ recipe we adapted from Epicurious. Trust us, it’s the easiest thing you’ll do all day.
for the dressing:
Mix a part red wine vinegar with 3 parts good olive oil. Add a tiny touch of honey and/or sugar (not too much!)
for the salad:
1 bulb fennel, thinly sliced
1 small shallot, thinly sliced
1 piece preserved lemon rind, rinsed and minced
1/2 small jar boquerones (white anchovies)
large handful of arugula
Mix dressing in a bowl. Let fennel, shallot, and lemon macerate in dressing for 1 minute. Arrange arugula on serving dish, top with fennel mixture, and adorn with boquerones.