Fresh Fennel and Arugula With Meyer Lemon Dressing

From the kitchen of Carly

Crisp fennel shaved paper-thin gets tender and sweet after a half-hour rest in bright Meyer lemon dressing. Toss with peppery arugula and juicy orange segments for a salad that's refreshing, sophisticated, and surprisingly substantial.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 tablespoons extra-virgin olive oil
  • 13 tablespoons Meyer lemon juice
  • 1Salt and freshly ground black pepper
  • 12 medium fennel bulbs
  • 12 oranges, peeled and separated into segments
  • 14 cups baby arugula leaves

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.

  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.