Arugula, Fennel, and Preserved Lemon Salad Recipe – Sunset Magazine
Crunchy fennel and zesty preserved lemon pair with peppery arugula in this refreshing salad from Sunset Magazine. Perfect for a light meal or side dish.
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Ingredients
- 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
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