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Arugula, Fennel, and Preserved Lemon Salad

Photo: Leigh Beisch; Styling: Dan Becker
Yield Serves 10
Time: 15 minutes. Good-quality salt-preserved lemons really make a difference in this crisp salad.


  • 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

Nutrition Information

  • calories 119
  • caloriesfromfat 82 %
  • protein 1.2 g
  • fat 11 g
  • satfat 1.5 g
  • carbohydrate 5.2 g
  • fiber 2.1 g
  • sodium 129 mg
  • cholesterol 0.0 mg

How to Make It

  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.