Lemon, Fennel, and Rocket (Arugula) Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very easy salad. Ingredients:
2 lemons, peeled, all pith removed |
2 oranges, peeled, all pith removed |
1 large fennel bulbs or 2 small baby fennel |
6 1/2 ounces rocket (arugula) |
3 1/2 ounces pecans, chopped |
1/2 cup stuffed green olive, halved lengthwise |
1 tablespoon sesame oil |
1 tablespoon sesame seeds |
1/4 cup olive oil |
2 tablespoons white wine vinegar |
1 teaspoon french mustard |
salt, to taste |
fresh ground black pepper |
Directions:
1. Cut the lemons and oranges into thin slices, removing any seeds.
2. Thinly slice the fennel.
3. Wash and dry the rocket leaves and tear them into small pieces.
4. Chill all ingredients while making the Toasted Sesame Dressing: heat the sesame oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly until lightly golden. Remove from heat and cool. Pour mixture into a small container. Whisk in the white wine vinegar and mustard, and season with salt and black pepper.
5. Combine the fruit, fennel, rocket, pecans, and olives in a shallow serving bowl. Drizzle with the dressing.
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