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Arugula, Fennel, And Preserved Lemon Salad

By Sunset
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Very good!
Joyce Parks   •  15 May   •  Report
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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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