Meanwhile, wash, shake dry and shred arugula. Roughly chop Parmesan to the texture of roughly chopped nuts. In a bowl large enough to toss linguine, combine lemon juice, minced garlic, and enough ...

Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.

In a bowl, combine the arugula and fennel. Drizzle with the extra-virgin olive oil and stir gently to combine. Drizzle with 1 tablespoon lemon juice and stir gently ... Top the chicken with the salad ...