Arugula, Fennel, and Preserved Lemon Salad
Photo: Leigh Beisch; Styling: Dan Becker
Yields Serves 10
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.

Arugula, Fennel, and Preserved Lemon Salad