Arugula, Fennel, and Preserved Lemon Salad

  • piacere Posted: 11/15/09
    Worthy of a Special Occasion

    We love the flavor of preserved lemon and arugula both but had not thought to combine them in a salad. It was a delicious combination. We used Meyer lemon juice in the dressing and backed down the garlic just a tad so as not to overpower the more delicate Meyer flavor. We didn't add the preserved lemon to the dressing but used the very finely chopped peel to sprinkle over the salad before adding the dressing and tossing. Delicious. If you're not familiar with preserved lemons you'll need to know that you always use only the peel and discard all of the pulp of the lemon. Although the print recipe did say that, the instruction was in very small print in a note at the end. It will not be a good outcome if you use the pulp.

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