Photo: Leigh Beisch; Styling: Dan Becker
Serves 10

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

How to Make It

Step 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

*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.

Step 3

Note: Nutritional analysis is per serving.

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