Spanish Anchovy, Fennel, and Preserved Lemon Salad
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- 9 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 5 ounces mâche 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
Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Combine mâche, 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.
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- 1 400g tin cannellini beans
- 8 white anchovy fillets
- 2 tablespoons lilliput capers in salt, thoroughly rinsed in water
- 2 baby fennel very finely sliced
- 1/2 salad onion very finely diced
- 1/2 preserved lemon rind, rinsed in water and fine sliced
- 2 cloves garlic crushed and chopped
- handful baby rocket
- 1/2 cup finely chopped mint
- 1 cup rough torn flat leaf parsley
- 1/2 cup extra virgin olive oil
- Juice of two lemons
- Drain beans from can into colander and wash thoroughly with running water
- Mix olive oil and lemon juice until emulsified
- Toss in fennel, onion, garlic, anchovy, preserved lemons, beans in dressing
- Just before serving toss in parsley and mint
Preparation time: 15 minute(s)
Number of servings (yield): 4
Love to serve this with one of those wonderful $9.95 Chemin Des Papes Cotes du Rhone Rose
Spanish Anchovy, Fennel, and Preserved Lemon Salad - Recipes
Smokey Caesar Dressing with Rosemary
1 cup mayonnaise (homemade or store bought)
1/3 cup freshly grated parmesan reggiano
2 tablespoons freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon dijon mustard
2 teaspoons worcestershire sauce
2 cloves finely minced garlic
1 1/2 teaspoons anchovy paste, or 3 anchovy filets, finely chopped
Scant 1/4 teaspoon pimenton (smoked spanish paprika)
1/2 teaspoon finely minced fresh rosemary
Freshly ground black pepper to taste
Up to 1/4 cup of water to thin the dressing (if desired)
Whisk the first 11 ingredients together in a large bowl. Check for seasoning, then add enough water to achieve the consistency you desire. Re-check the seasoning before serving.
9 cups of hearty artisanal bread such as baguette or ciabatta, cut into 1/2” cubes
1 tablespoon finely minced fresh rosemary (or other herb of your choice)
1/4 cup extra virgin olive oil
Fresh ground pepper to taste
Pre-heat oven to 375 F degrees.
Place all ingredients into a large bowl, and toss with your hands until all the bread cubes are coated with the oil. Pour the cubes onto a baking sheet and arrange in a single layer. Place the sheet tray in the oven and bake the croutons until golden brown, approximately 10 minutes. Remove them from the oven and let them cool on a rack to room temperature before placing in an air-tight container for storage. This recipe will also make more than you will need for a single salad, but these things are so good, you’ll be very happy to have extras.
The first key to making a really good caesar salad is to have very fresh, clean and chilled romaine lettuce leaves. Next, you WILL want to go through the minimal effort to make your own croutons. They are some of the simplest things you will ever make, will keep for a week or so in an air-tight container, and using them will pay huge dividends in the taste and texture of your final salad.
After washing and drying your romaine, you can decide to go one of two ways with the salad. You can either leave the leaves whole, and present a more formal sort of “deconstructed” salad, or you can tear the leaves into bite-sized chunks for one that is “tossed”.
Either way you go, place your cleaned and dried whole or torn lettuce leaves into a bowl, cover with a clean, damp kitchen towel, and place in the fridge to chill while you make your croutons and dressing.
Once the dressing and croutons are ready, place your greens in a large salad bowl (if making a tossed salad) and add dressing a few spoonfuls at a time while tossing, until all the lettuce is lightly coated. This dressing recipe will make WAY more than you need for a single salad, (unless you are hosting a huge party and are making a gigunda- honkin’- monster of a thing), so don’t just dump the dressing into the salad bowl, it’ll be a real slimy mess if you do.
To finish, toss some croutons onto your plated salads, and shave a little fresh parmesan on top for good measure.
- 1/2 cup (120ml) dry white wine
- 1 1/2 ounces (45g) golden raisins (about 1/4 cup)
- Pinch saffron, optional
- 4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
- 1/2 teaspoon ground fennel seed
- 1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
- Kosher salt and freshly ground black pepper
- 1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
- 1 cup minced yellow onion (about half of one large 1-pound onion)
- 4 oil-packed anchovy fillets
- 1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
- 5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
- 1 pound (450g) bucatini or spaghetti
Sardine, chickpea and harissa salad
Yotam Ottolenghi’s sardine, chickpea and harissa salad: take tinned sardines to another level.
By my usual standards, this salad involves a lot of shortcuts (that is, it involves opening a few tins) it’s also a dish I can make without having to leave the house, because I always have all the ingredients in my kitchen cupboards. It’s a great quick lunch – I like it on a thick slice of toast. I adore tinned sardines, but they are a bit much for some, I know: jarred tuna, drained, is a more than adequate subsitute, if you prefer. Serves four as a light lunch or sizable starter.
60ml olive oil
2 tsp rose harissa (regular harissa will also do)
2½ tbsp lemon juice
Salt and black pepper
½ red onion, peeled and finely sliced
4 large eggs
1 medium iceberg lettuce, trimmed, leaves separated and cut into roughly 3cm pieces
2 tins sardines in olive oil, drained, the fish broken into 2cm pieces (170g net weight)
400g tin chickpeas, drained and rinsed
20g capers, roughly chopped
10g parsley leaves, roughly chopped
Put three tablespoons of oil in a small bowl, combine with the harissa, lemon juice, a quarter-teaspoon of salt and plenty of pepper, then stir in the onion and leave for 30 minutes, to give the onion time to soften and absorb the flavours.
Bring a saucepan of water to a boil, and boil the eggs for six minutes (for a soft yolk). Drain, refresh under cold water to stop the eggs cooking further, then peel and keep to one side.
Put the remaining tablespoon of oil in a large bowl, add the lettuce and a pinch of salt, and toss gently to coat – as always, I use my hands to do this. Arrange the lettuce on a large platter or divide between four plates.
In the now empty lettuce bowl, gently mix the sardines, chickpeas, capers and parsley, then scatter over the lettuce. Spoon all but two tablespoons of the onion dressing over the top of the salad.
Carefully tear open the eggs, so you don’t lose any yolk, then arrange on the salad and sprinkle with a pinch of salt and a grind of pepper. Serve with the remaining dressing drizzled on top.
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Forequarter of lamb with chickpea cream and fennel salad
Australian Gourmet Traveller recipe for forequarter of lamb with chickpea cream and fennel salad.
Forequarter of lamb with chickpea cream and fennel salad
- 1 forequarter of lamb (about 2kg), jointed (see note)
- 400 ml each dry white wine and chicken stock
- 60 ml extra-virgin olive oil (¼ cup)
- To serve: fresh chickpeas, blanched (optional, see note), and lemon wedges
- 1 kg dried chickpeas, soaked overnight in cold water, drained
- 5 garlic cloves
- 200 ml hot chicken stock
- 150 ml mild-flavoured extra-virgin olive oil
- Juice of 1½ lemons
- 2 cups (loosely packed) flat-leaf parsley
- 1 baby fennel bulb, shaved on a mandolin, placed in iced water until required, drained
- ½ Spanish onion, shaved on a mandolin
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp finely chopped preserved lemon rind
Ask your butcher to joint the lamb this makes it easier to serve portions on the bone. Fresh chickpeas are difficult to find when in season, they’re available from Field to Feast.
This recipe is from the April 2013 issue of
Drink Suggestion: Rich Barossa shiraz. Drink suggestion by Max Allen
Don’t be intimidated by sardines—here are answers to some of the most common questions about this canned fish.
What do sardines taste like?
Compared to anchovies, sardines have a milder flavor that’s less intense, yet still a bit briny.
How to eat canned sardines
Oh, the possibilities! Mash them with mayo like you would tuna, serve on a Spanish-inspired tapas platter with roasted tomatoes, cured ham, and olives, make a sardine salad, or chop them up to toss with pasta (don’t forget the lemon zest, herbs, and generous piles of Parmesan). We also have extra canned sardine recipes below!
Can cats eat sardines?
Modern Cat magazine shares that canned sardines are one of the people foods that are feline-approved. Just be sure to chop them into smaller pieces before adding the sardines to a meal.
Are canned sardines healthy?
10 Tinned Roland™ Products You Should Have in Your Pantry
Let’s be real: There are days when you arrive home after a long day at work, the refrigerator is empty, and your stomach is grumbling. That’s when an expertly stocked pantry is most essential, enabling you to whip up satisfying and delicious on the fly. Of course, knowing what you actually need is the first step. With these 10 products, you’re on your way to a properly stocked pantry.
These hearty fillets are the perfect dinnertime fix when the idea of ordering in pizza for the upteenth time seems downright unappealing. Pile olive oil-slicked sardines atop a crusty piece of toast accented with thin strips of pickled carrot and onion. Alternatively, chop up a few sardines and toss them into a pot of al dente linguine and drape the whole thing in a garlicky tomato sauce.
- Flat Fillets of Anchovies in Olive Oil
There is very little these umami-rich fillets won’t improve. Blitz a few of them into a tangy salad dressing for a hit of salt, or mash them into a paste and stir into a rich tomato sauce to deepen its flavor. Other options: Rub a mash of anchovies onto a standing roast, eat them on buttered-slathered toasts, or, if you’re really craving a salt bomb, enjoy them straight from the tin. (No judgement.)
- Smoked Anchovies in Oil
Everything you can do with regular anchovies, you can do with smoked anchovies. But the flavor is subtly—but importantly!—different. Unlike regular anchovies, smoked varieties are brined rather than salted, then cold smoked to lend the fillets a smoky flavor. Use the smoked version when you’re jonesing for BBQ flavors.
Not all tinned food is seafood. These tinned artichokes are perfect for when you’re craving a creamy homemade artichoke dip out of season. You can also toss them with olive oil and lemon for a quick salad, or use them to enliven your weeknight shrimp scampi.
Add these little guys, oil and all, to a plate of steaming hot spaghetti dressed with lemon juice and sauteed garlic. They’re also great on, you guessed it, toast.
- Smoked Herring Fillets in Oil
Herring are very similar to sardines, and you can enjoy them all the ways you might prepare sardines: On toast, in pasta, straight from the can, sauteed over a bed of rice, and so forth. They tend to be overlooked, however, because many people hear the word “herring” and think of pickled herring, which can have a strong flavor that some find off putting. Rest assured, though: Smoked herring is much milder, with a light and flaky texture.
These tiny fish are a popular snack in Russia and the Baltic states, often layered on dense black rye bread slathered with butter or mayonnaise and topped with thinly sliced raw onions. When prepared this way, sprats are best (or most authentic, at least) when chased with a shot of vodka! Alternatively, throw them on top of your regular avocado toast—trust us, it works.
- Skinless & Boneless Mackerel Fillets in Soybean Oil
Fresh mackerel can sometimes have an unpleasantly fishy flavor, but this canned variety is mild. Chop up a few fillets and sub them in for tuna in an elevated salad nicoise, or whip up some elegant hors d’oeuvres with crackers topped with mackerel, cubed cucumber, and creamy horseradish sauce.
Greek olives are lovely, and black olives have their time and place. But for an elegant olive befitting of dinner parties and cocktail hours, the meaty green Castelvetrano olive is hard to beat. Eat them straight from the tin, or roast them with olive oil, lemon juice, oregano, chili flakes and garlic and serve as a warm salad with cubed feta.
These pale pink fillets have their skins intact, which bumps up their flavor considerably. The silvery skin is also an attractive sight, making them great add-ons for elegant cocktail party fare like crostini drizzled with green goddess dressing and shot glasses of chilled green gazpacho.