1tablespoonspreserved lemon rind(rinsed and chopped (see note))
2tablespoonsextra virgin olive oil
1largeclove garlic(peeled)
¼cuminground cumin
dashcayenne pepper
Sea salt and black pepper(to taste)
Salad Ingredients:
1largelarge fennel bulb
1largelarge red onion
2tablespoonextra virgin olive oil
2tablespoonbalsamic vinegar
Salt and black pepper(to taste)
3tablespoonfresh thyme leaves
2cupsarugula(washed and patted dry)
2cupsbaby spinach(washed and patted dry)
Instructions
Combine dressing ingredients in a blender or food processor. Blend until smooth, scraping the sides with a spatula as needed. Taste and adjust seasonings, as desired. Set aside.
Preheat oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper or baking mat.
Remove the stems and bottom from the fennel bulb, then cut into ½ inch thick slices from top to bottom. Place slices in a large bowl and reserve the fronds for another recipe.
Remove ends and outer skin of red onion. Cut in half from root to stem and then cut each half into ½ inch thick slices. Place half-round slices into bowl with fennel.
Add olive oil and balsamic vinegar to bowl and season with salt and black pepper, to taste. Gently toss until the fennel and red onion is evenly coated.
Arrange vegetables in a single layer on prepared baking sheet. Sprinkle with fresh thyme leaves and roast for 15 minutes. Turn over then continue roasting until golden brown, about 15-20 minutes.
Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing. Toss to combine. Arrange greens on serving platter and top with roasted fennel and red onion.
Drizzle additional dressing on top and serve.
Notes
Preserved lemons are available in the middle eastern section of your supermarket, or make your own (it takes a few days), or peel a few strips of lemon zest from the lemon before squeezing.