Fresh Fennel and Arugula With Meyer Lemon Dressing

Fresh Fennel and Arugula With Meyer Lemon Dressing

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Rating

Description

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

Ingredients

6 tablespoons extra-virgin olive oil
3 tablespoons Meyer lemon juice
Salt and freshly ground black pepper
2 medium fennel bulbs
2 oranges, peeled and separated into segments
4 cups baby arugula leaves

Directions

  1. To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
  2. To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
  3. Place the arugula in a medium mixing bowl and toss with remaining dressing.
  4. Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.

Tags

    HarperCollins Salad Dinner Fennel Arugula Orange Lemon Juice Winter Quick and Healthy
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