I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

　　

Ingredients

Serves 4

　　

For the dressing:

6 tablespoons extra-virgin olive oil

　　3 tablespoons Meyer lemon juice

　　Salt and freshly ground black pepper

　　

For the salad:

2 medium fennel bulbs

　　2 oranges, peeled and separated into segments

　　4 cups baby arugula leaves

　　

Step 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.

　　

Step 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.

　　

Step 3

Place the arugula in a medium mixing bowl and toss with remaining dressing.

　　

Step 4

Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.

　　

Nutrition Per Serving

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 PublishersBuy the full book from HarperCollins or from Amazon.