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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Arugula, Fennel, and Preserved Lemon Salad

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

Sunset NOVEMBER 2009

  • Yield: Serves 10

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

Preparation

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.

*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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 82%
  • Protein: 1.2g
  • Fat: 11g
  • Saturated fat: 1.5g
  • Carbohydrate: 5.2g
  • Fiber: 2.1g
  • Sodium: 129mg
  • Cholesterol: 0.0mg
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Arugula, Fennel, and Preserved Lemon Salad recipe

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