Fresh Fennel and Arugula With Meyer Lemon Dressing
A bright and refreshing salad combining crisp fennel, peppery arugula, and sweet orange segments, dressed with a light Meyer lemon vinaigrette. Perfect as a starter or light lunch.
Ingredients
- •6 tablespoons extra-virgin olive oil
- •3 tablespoons Meyer lemon juice
- •1 to taste Salt and freshly ground black pepper
- •2 medium fennel bulbs
- •2 whole oranges
- •4 cups baby arugula leaves
Cooking Instructions
- 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.
5 min
- 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.
40 min
- 3.
Place the arugula in a medium mixing bowl and toss with remaining dressing.
2 min
- 4.
Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.
5 min
