Dinner: Fresh Fennel and Arugula With Meyer Lemon Dressing

Recipe by Art Smith 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

This recipe includes superfoods such as:

Lemon

Health benefits of Fresh Fennel and Arugula With Meyer Lemon Dressing

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

6 tablespoons extra-virgin olive oil
3 tablespoons Meyer lemon juice
Salt and freshly ground black pepper

Instructions

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.
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.
Place the arugula in a medium mixing bowl and toss with remaining dressing.
Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.