Eosinophilic Esophagitis Friendly Fennel Arugula Salad with Lemon Dressing
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Learn more →Ingredients
4 servings
For the salad
- 1 large fennel bulb, fronds reserved
- 5 oz baby arugula
- ½ cup pumpkin seeds (pepitas)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp lemon zest
- ½ tsp dijon mustard
- salt and pepper, to taste
Instructions
- 1
Toast the pumpkin seeds in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
Trim the fennel bulb: remove the stalks and any tough outer layers, then halve the bulb lengthwise. Using a mandoline or a sharp knife, shave each half crosswise into very thin slices, about 1/16-inch thick. Roughly chop 2 tablespoons of the reserved fennel fronds.
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