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.
