Lunch: Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette

Recipe by Gina Marie Miraglia Eriquez Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.

This recipe includes superfoods such as:

Lemon

Health benefits of Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup mixed Italian or Greek olives, pitted and chopped
1 fennel bulb (3/4 pound), trimmed
2 bunches arugula (about 6 ounces total), torn into bite-sized pieces
2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces

Instructions

Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.

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