Arugula, Fennel, and Preserved Lemon Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 15 minutes. Good-quality salt-preserved lemons really make a difference in this crisp salad. Ingredients:
1/2 cup extra-virgin olive oil |
2 tablespoons fresh lemon juice |
2 tablespoons chopped salt-preserved lemon, preferably meyer |
2 large garlic cloves, minced |
1/4 teaspoon freshly ground black pepper |
3 small bulbs fresh fennel, ends trimmed, some feathery tops reserved |
2/3 pound arugula (2 to 3 bunches), ends trimmed, rinsed and spun dry |
Directions:
1. In a medium bowl, stir together oil, lemon juice, preserved lemon, garlic, and pepper. Thinly slice fennel bulbs crosswise, discarding fibrous ends, and stir into dressing. Chop enough fennel fronds to make 2 tbsp.; put in large bowl with arugula. Add fennel mixture to arugula and toss gently.
2. *Buy at a gourmet grocery store, make your own (see ), or order by mail from ($12 for 8-oz. jar). Use only the rind; scrape out and discard the pulp.
3. Note: Nutritional analysis is per serving.
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