Arugula & Fennel Salad with Lemon Vinaigrette

5 ounces (about 5 packed cups) arugula, washed and dried

1 small fennel bulb, shaved on a mandolin or thinly sliced

2 tablespoons extra-virgin olive oil

1 teaspoon lemon zest

Juice of one lemon (about 2 tablespoons)

¼ teaspoon salt

Freshly ground pepper, to taste

Pecorino, to serve

Combine the arugula and shave fennel in a serving bowl.

Combine the olive oil, lemon zest, lemon juice, salt and a few grinds of pepe in a jam or other small container with a lid. Shake the dressing until smooth and creamy. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.

Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.




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