Arugula, Fennel, and Preserved Lemon Salad
Photo: Leigh Beisch; Styling: Dan Becker
Time: 15 minutes. Good-quality salt-preserved lemons really make a difference in this crisp salad.
How to Make It
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.
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
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.
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