RCP: Lemon, Fennel, and Arugula Salad

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From a recipe on the recipezaar.com website ...

2 Lemons, peeled with all white albedo removed
2 Oranges, peeled with all white albedo removed
1 Large fennel bulb or 2 small baby fennel
6 to 8 C Arugula, washed and torn into small pieces
3 1/2 oz. Pecans, chopped
1/2 C Stuffed green olives, halved lengthwise

Toasted Sesame Dressing

1 T Sesame oil
1 T Sesame seeds
1/4 C Olive oil
2 T White wine vinegar
1 t Mustard
Salt and fresh ground black pepper to taste

Cut the lemons and oranges into thin cartwheels, removing any seeds ... thinly slice the fennel ... chill the cut citrus along with the washed and torn arugula leaves and olives...

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 mixure into a small container ... whisk in the vinegar and mustard and season with the salt and pepper ...

In a large shallow serving bowl, combine the citrus, fennel, arugula, pecans, and olives ... drizzle with the dressing and serve immediately ...

Clink !

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Hi Bill, it has been quite some time since we have seen you posting. We are glad that you still look in and hope you will post more frequently. I will send a package to your work address around the 1st of November.

Thanks, Bill. I love all the listed ingredients, especially the arugula. And I eat a lot of salads these days.

rwj

[Jenise]

This sounds great, Bill, and I love everything about it but the olives. I normally adore olives, but the brined green kind don't sound right for this dish. You felt the salad was better with them than without?

2 Lemons, peeled with all white albedo removed
2 Oranges, peeled with all white albedo removed

Albedo - that's a new word to me. Same as pith I guess.
Recipe sounds delish.

Jenise/Bill - what about marinated black olives? Lots of trendy marinades around now, including some with fennel seeds that could be complimentary to this dish.

Sue, albedo is a new word to me as applied to any kind of foodstuff. as a weather guesser I have used the word for 40+ years. It is used a lot to indicate the radiational reflection of snow and explains why the sun doesn't warm us a lot on a cold winter day .

Jenise,
I agree it sounds a little jarring but I am reassured by the fact that I frequently dress arugula with lemon juice and capers and it works quite well. I do that as a bed or side for tenderloin carpaccio or tuna tartare.

Albedo - that's a new word to me. Same as pith I guess.

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Spot on ... the original recipe did not say anything about being careful to remove the pith so I added that and when I did reverted back to the plant science term for the white part of the peel - albedo ... sorry ...

Clink !

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