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

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.
2. *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.
3. Note: Nutritional analysis is per serving.

extravirgin olive oil, lemon juice, salt, garlic, freshly ground black pepper, fresh fennel, arugula

Taken from www.myrecipes.com/recipe/arugula-fennel-preserved-lemon-salad (may not work)