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
128
6% daily value
10 servings
                                       
                                            low-​carb, low-​sodium, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

2% 7

Carbs (net)

- 4

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

2% 43

Calcium

12% 119

Magnesium

9% 36

Potassium

9% 438

Iron

7% 1

Zinc

4% 0

Phosphorus

8% 58

Vitamin A

10% 93

Vitamin C

20% 18

Thiamin (B1)

3% 0

Riboflavin (B2)

5% 0

Niacin (B3)

3% 1

Vitamin B6

6% 0

Folate equivalent (total)

17% 70

Folate (food)

- 70

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

84% 101
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