Arugula, Fennel, And Preserved Lemon 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


Time: 15 Minutes. Good-quality Salt-preserved Lemons Really Make A Difference In This Crisp Salad.

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