Name: Shaved Fennel and Arugula Salad
Yield: Makes 8 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 teaspoon red wine vinegar; 1 teaspoon anchovy paste; 1/2 cup extra-virgin olive oil; Fine sea salt; 1 5-ounce package arugula; 1 fresh fennel bulb, trimmed, halved, sliced paper-thin; 1/3 cup oil-cured black olives, halved, pitted; 2 cups Parmesan cheese shavings

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Shaved Fennel and Arugula SaladRichard Foulser

Recipe information

Yield
Makes 8 servings

Ingredients

3 tablespoons fresh lemon juice

1 teaspoon red wine vinegar

1 teaspoon anchovy paste

1/2 cup extra-virgin olive oil

Fine sea salt

1 5-ounce package arugula

1 fresh fennel bulb, trimmed, halved, sliced paper-thin

1/3 cup oil-cured black olives, halved, pitted

2 cups Parmesan cheese shavings

Preparation

Step 1
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
Step 2
Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

TagsSalad Arugula Leafy Greens Vegetable Fennel Root Vegetable Parmesan Cheese Dairy Side Lunch Dinner Gluten Free Raw Nut Free Vegetarian Quick Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

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