7 Ingredients
  • 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
Nutrition
214
11% daily value
6 servings
                                       
                                            low-​carb, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

29% 19

Saturated

13% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 7

Fiber

18% 4

Sugars

- 6

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

3% 72

Calcium

20% 199

Magnesium

14% 60

Potassium

16% 730

Iron

12% 2

Zinc

6% 1

Phosphorus

14% 97

Vitamin A

17% 154

Vitamin C

33% 29

Thiamin (B1)

5% 0

Riboflavin (B2)

9% 0

Niacin (B3)

5% 1

Vitamin B6

11% 0

Folate equivalent (total)

29% 117

Folate (food)

- 117

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

23% 4

Vitamin K

140% 168
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