Spanish Anchovy, Fennel, and Preserved Lemon Salad
['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']
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.
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