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arugula with roasted fennel

Recipe

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Ingredients
 

Salad Dressing

  • 3 tablespoons tahini
  • 3 tablespoons hot water
  • 3 tablespoons fresh lemon juice
  • 1 tablespoons preserved lemon rind (rinsed and chopped (see note))
  • 2 tablespoons extra virgin olive oil
  • 1 large clove garlic (peeled)
  • ¼ cumin ground cumin
  • dash cayenne pepper
  • Sea salt and black pepper (to taste)

Salad Ingredients:

  • 1 large large fennel bulb
  • 1 large large red onion
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • Salt and black pepper (to taste)
  • 3 tablespoon fresh thyme leaves
  • 2 cups arugula (washed and patted dry)
  • 2 cups baby 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.