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Arugula, Fennel, and Preserved Lemon Salad





Yields
Serves 10

Time: 15 minutes. Good-quality salt-preserved lemons really make a difference in this crisp salad.

Arugula, Fennel, and Preserved Lemon Salad




Photo: Leigh Beisch; Styling: Dan Becker
 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
Step 1
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.

Step 2
2

*Buy at a gourmet grocery store, make your own (see sunset.com), or order by mail from robertlambert.com ($12 for 8-oz. jar). Use only the rind; scrape out and discard the pulp.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories119
% Daily Value *
Total Fat 11g15%

Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 129mg6%
Total Carbohydrate 5.2g2%

Dietary Fiber 2.1g8%
Protein 1.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.