Fresh Fennel and Arugula With Meyer Lemon Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons meyer lemon juice
- 2 medium fennel bulbs
- 2 oranges, peeled and separated into segments
- 4 cups baby arugula leaves
Preparation 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. 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. Place the arugula in a medium mixing bowl and toss with remaining dressing. Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper. 225 calories, 21 g fat, 3 g sat fat, 0 mg chol, 66 mg sodium, 18 g carbs, 7 g sugar, 6 g fiber, 3 g protein, 116 mg calcium From Art Smith's Healthy Comfort © 2013 by Art Smith. Reprinted with permission by Harper One, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
Preparation 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. 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. Place the arugula in a medium mixing bowl and toss with remaining dressing. Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper. 225 calories, 21 g fat, 3 g sat fat, 0 mg chol, 66 mg sodium, 18 g carbs, 7 g sugar, 6 g fiber, 3 g protein, 116 mg calcium From Art Smith's Healthy Comfort © 2013 by Art Smith. Reprinted with permission by Harper One, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
