iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso)

Ingredients:
4 large fresh poblano chiles (1 pound)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
1 1/2 pounds tomatoes, coarsely chopped
1 cup water
1/4 cup chopped white onion
2 large garlic cloves
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons corn oil or other vegetable oil
2 to 3 cups corn oil or other vegetable oil
4 large eggs, separated
1/4 cup all-purpose flour
Accompaniment: white rice
a deep-fat thermometer

Instructions:
Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.
Fried Chicken Bites

Ingredients:
1/4 cup amber or dark rum
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 pounds skinless boneless chicken thighs, cut into 1 1/2-inch pieces
About 2 cups vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon paprika
Accompaniments: lime wedges; hot sauce

Instructions:
Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature 25 minutes.
While chicken finishes marinating, heat 1 inch oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
Meanwhile, whisk together flour, paprika, and 1/2 teaspoon salt in a shallow bowl. Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.) Transfer to paper towels to drain.
Beef Empañadas

Ingredients:
2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed
About 4 cups vegetable oil
a deep-fat thermometer

Instructions:
Cut each egg crosswise into 10 thin slices.
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Preheat oven to 200°F with rack in middle.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
Tequila Shrimp

Ingredients:
1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced
Accompaniment: rice

Instructions:
Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.
Fried Green Plantains

Ingredients:
2 pound large unripe (green) plantains (about 3)
About 2 cups vegetable oil
2 cups warm water

Instructions:
Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.
Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.
Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.
Grilled-Fish Tacos

Ingredients:
1 medium red onion
1/2 cup cider vinegar
1/4 cup sugar
7 tablespoons fresh lime juice, divided
1/4 cup chopped cilantro
1 tablespoon olive oil
1 1/4 pound (1-inch-thick) skinless mahimahi fillet or tuna steak, cut into 12 pieces
2/3 cup mayonnaise
2/3 cup crema or sour cream
12 (6-inch) corn tortillas
6 to 8 radishes
1 to 2 (6- to 8-ounce) firm-ripe avocados
4 cups thinly sliced green cabbage (1/2 small head)
Equipment: an adjustable-blade slicer; 12 (6- to 8-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges

Instructions:
Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).
Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.
Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahimahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes.
Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
Serve fish with tortillas, crema sauce, onions, and remaining toppings.
Ecuadoran Potato Cakes with Peanut Sauce

Ingredients:
1 1/2 pound Yukon Gold potatoes
1 garlic clove, finely chopped
1/3 cup plus 1/2 cup finely chopped scallions, divided
6 tablespoons annatto oil , divided
1/2 teaspoon ground cumin
1 medium tomato, chopped
3/4 cup milk
1/2 cup crunchy peanut butter
6 ounces Münster cheese
coarsely grated (2 cups)

Instructions:
Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
Drain potatoes, then mash in a bowl.
Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.
Pork and Hominy Stew (Pozole Rojo)

Ingredients:
1 bunch mint (1 ounce)
1 bunch cilantro (1 ounce)
4 pound country-style pork ribs (not lean)
10 cups water
26 garlic cloves (about 1 1/2 heads), peeled, divided
1 (1/2-pound) white onion, quartered, plus 1/2 cup, chopped
1 teaspoon dried oregano (preferably Mexican)
5 whole black peppercorns
2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean
1 1/2 ounces dried ancho chiles (2 to 4), wiped clean
1 whole clove
2 tablespoons vegetable oil
3 (15-ounce) cans hominy (also called pozole), rinsed and drained
Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes

Instructions:
Tie together mint and cilantro with kitchen string.
Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
Add chile paste and hominy and simmer 5 minutes. Season with salt.
Zucchini-Blossom Quesadillas

Ingredients:
3/4 cup chopped white onion
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1 medium tomato, chopped
6 ounces zucchini blossoms, coarsely chopped (3 cups)
2 cups corn tortilla flour (masa harina; 9 ounces)
1 1/2 cups warm water
7 ounces Oaxacan string cheese, shredded
Equipment: 2 (6-inch) squares cut from a 1-quarts sealable plastic bag; a tortilla press; a comal (flat metal griddle) or metal pizza pan (not nonstick)
Accompaniment: salsa

Instructions:
Cook onion, garlic, and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring, until onion is softened. Add tomato and cook, stirring occasionally, until tomato breaks down, 3 to 5 minutes. Add blossoms and 1/4 teaspoon salt, then cover and cook, stirring occasionally, until tender, 4 to 5 minutes.
Combine tortilla flour, water, and 1/4 teaspoon salt in a large bowl and knead until a uniform dough forms, about 1 minute.
Pinch off enough dough to form a 1 1/2-inch ball and transfer to a plate; dough should be moist but not sticky. If necessary, knead in a little more tortilla flour or water. Form remaining dough into about 13 (1 1/2-inch) balls, transferring to plate, and cover with plastic wrap.
Press 1 ball of dough between plastic squares in tortilla press to form a 5 1/2- to 6-inch tortilla (less than 1D16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, put 1 rounded tablespoon cheese (1/2 ounce) on one side of tortilla and spread 1 rounded tablespoon filling in a flat layer over cheese, leaving a 3/4-inch border. Fold tortilla in half, using plastic square as an aid, and pinch edges to seal, flattening slightly.
Make more quesadillas in same manner, arranging them in 1 layer and covering with plastic wrap.
Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes. Cook quesadillas, 3 at a time, until edges loosen from comal and brown spots appear on underside, 2 to 4 minutes, then turn over and cook, gently pressing quesadillas flat with a metal spatula if necessary, until brown spots appear on underside, 2 to 4 minutes more. Serve immediately with salsa on the side.
Colombian Arepas

Ingredients:
1 cup arepa flour (precooked cornmeal)
1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
1 cup plus 2 tablespoons water
1/4 cup vegetable oil

Instructions:
Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.
Colombian Chicken, Corn, and Potato Stew

Ingredients:
1 whole chicken (about 3 1/2 pounds)
2 quarts water
2 cups reduced-sodium chicken broth
1 large white onion, chopped
1 tablespoon dried guascas or oregano
1 pound papas criollas (thawed if frozen), quartered, or russet (baking) potatoes
1 pound Yukon Gold potatoes
1 pound boiling potatoes
3 ears corn, cut into 1-inch rounds, or 2 cups kernels (10 ounces)
3/4 cup chopped cilantro, divided
1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream
1/4 cup drained capers
3 (6- to 8-ounces) firm-ripe avocados
cut into cubes

Instructions:
Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
While corn cooks, coarsely shred chicken, discarding skin and bones.
Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).
Pepper and Coriander Scallop Skewers with Tarragon Salad

Ingredients:
Vegetable oil cooking spray
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 head Boston (or bibb) lettuce, chopped
2 tangerines, sectioned
1 cucumber, peeled and thinly sliced
1/4 cup chopped fresh tarragon
2 tablespoon all-purpose flour
2 tablespoon crushed coriander seeds
1 tablespoon coarsely crushed black peppercorns
1 1/2 pounds sea scallops
1 egg white

Instructions:
Coat grill with cooking spray; heat on high. Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside. Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with dressing and arrange on 4 plates; top with scallops.
Southwestern Burger

Ingredients:
Vegetable oil cooking spray
1 pound ground sirloin (or lean ground beef)
1/2 red bell pepper, cored, seeded and finely grated
1 egg white
1 teaspoon salt
1/2 tsp hot sauce
1/2 cup fresh corn kernels
1 cup diced tomato
2 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
4 whole-wheat burger buns

Instructions:
Coat grill with cooking spray; heat on high. Mix sirloin, pepper, egg white, 1/2 teaspoon of the salt and hot sauce in a bowl. Form into four 4-inch patties. Set aside. Cook corn with 1 tablespoon water in microwave 30 seconds; mix with tomato, cilantro, juice and remaining 1/2 teaspoon salt in another bowl. Grill burgers 12 minutes, turning halfway through, until no longer pink in the center. Place on buns and top with salsa. Serve with Grilled Tricolor Peppers .
Pizza with Sausage, Tomatoes and Basil

Ingredients:
1 1/4 cups all-purpose enriched flour, 1 1/2 teaspoons active dry yeast, 1 teaspoon salt, Vegetable oil cooking spray, 1 pound red and yellow cherry tomatoes, halved, 1/2 pound turkey sausage, cooked and thinly sliced, 1 cup grated part-skim mozzarella, 1 tablespoon chopped fresh basil, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes

Instructions:
Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.
Mustard-Crusted Tofu with Kale and Sweet Potato

Ingredients:
1 14-ounce package firm tofu
1/2 cup whole grain Dijon mustard
4 tablespoons vegetable oil, divided
1/2 medium onion, sliced
1 tablespoon minced peeled fresh ginger
1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice

Instructions:
Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
Roasted Cauliflower with Indian Barbecue Sauce

Ingredients:
1 tablespoon ground cumin
1 2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups) 4 tablespoons vegetable oil, divided
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1 1/4 cups ketchup
1/4 cup soy sauce
2 tablespoons sugar

Instructions:
Preheat oven to 400°F. Toast cumin in small skillet over medium heat until darker in color and beginning to smoke, about 11/2 minutes. Set aside.
Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes.
Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium-low heat. Add ginger and garlic; sauté until very fragrant, about 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring to boil, whisking to blend. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly.
Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper.
Spanish Anchovy, Fennel, and Preserved Lemon Salad

Ingredients:
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

Instructions:
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.