Fried lemons are the star of this salad! They’re slightly sweet, tangy, and crispy. The lemons, paired with the peppery arugula, anise flavored fennel, and the creamy lemon dressing make this salad a food lover’s dream.
Wash and dry the lemons. Thinly slice and remove the seeds if needed. We used a mandoline to get perfectly even and thin slices.
Whisk the cup of breadcrumbs with the 2 tablespoon of Italian seasoning and salt and pepper until combined and spread evenly on a plate. Dip a lemon slice into the ½ cup of milk and then dredge each side in the breadcrumb mixture and gently shake to remove excess crumbs.
Heat a heavy skillet on high heat and add the ¼ cup of vegetable oil. When the oil is hot (test by adding a small piece of lemon, if it sizzles, it’s ready), Add the lemons to the oil in batches (use tongs so you don’t burn yourself. Fry the lemons for approximately 1 to 2 minutes, or until both sides (flip once) are a light golden brown. Remove from the oil and place on a wire rack or a plate lined with paper towel to absorb any excess oil.
For the Dressing
In a small bowl, mix the 1 cup of vegan sour cream, the juice from one lemon, the 2 tablespoon of white balsamic vinegar, the 1 teaspoon of ground thyme, and the ½ teaspoon sea salt and ¼ teaspoon black pepper (or to taste), and stir until completely combined. If you want a thinner dressing, add a bit of water until you get the consistency desired.
For the Salad
In a large salad bowl, toss the dressing with the arugula and fennel and plate. Put the lemons on top of the salad.