Arugula, Fennel, and Preserved Lemon Salad

Name: Arugula, Fennel, and Preserved Lemon Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 302 grams arugula (2 to 3 bunches), ends trimmed, rinsed and spun dry; 0 teaspoons freshly ground black pepper; 3 smalls bulbs fresh fennel, ends trimmed, some feathery tops reserved; 2 larges garlic cloves, minced; 2 Tbsps fresh lemon juice; 118 milliliters extra-virgin olive oil; 2 Tbsps chopped salt-preserved lemon, preferably Meyer

Arugula, Fennel, and Preserved Lemon Salad is a gluten free, primal, and whole 30 side dish. One serving contains 127 calories, 2g of protein, and 11g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of lemon juice, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Preserved Lemon

Fennel

Lemon Juice

Arugula

Garlic

Pepper

Cooking Oil

Equipment you will use

Bowl

Add fennel mixture to arugula and toss gently.

Ingredients you will need

Arugula

Fennel

*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.

Ingredients you will need

Beef