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Bon Appétit

Shaved Fennel and Arugula Salad

By Becky Kelso and Dave Kovner

4.8

(19)

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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

  1. 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.

TagsSaladArugulaLeafy GreensVegetableFennelRoot VegetableParmesanCheeseDairySideLunchDinnerGluten FreeRawNut FreeVegetarianQuickEasyWeeknight MealsNo-CookBon Appétit
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