Arugula & Fennel Salad
Summer 2009 Recipe
Contributed by Edible Communities
Enjoy this lovely salad as a side dish, on a buffet table, or even as a light lunch or dinner. The soft-textured, slightly peppery arugula combined with the mildly licorice-flavored, crunchy raw fennel makes for a perfectly satisfying salad.
Makes 6 servings
4 cups (about 5 ounces) lightly packed arugula
2 small fennel bulbs (about 1 ½ pounds)
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice (preferably from Meyer lemons), plus more if needed
½ teaspoon kosher salt, plus more if needed
¼ pound Pecorino Romano or Parmigiano-Reggiano cheese
¼ teaspoon freshly ground black pepper
1. Arrange the arugula in a large shallow salad bowl.
2. Cut the stalks off of the fennel bulbs. Remove the fronds from the stalks and set aside. Cut each bulb in half lengthwise through the root. Place each half cut-side-down on the cutting board, then cut in half lengthwise again. Cut each quarter into very thin slices crosswise and scatter the slices on top of the arugula. Cut the fennel stalks into thin slices on the diagonal and scatter on top of the salad.
3. Sprinkle the olive oil, lemon juice and salt over the vegetables and toss gently. The salad should taste light and slightly lemony. Taste and adjust seasoning if needed.
4. Using a potato peeler or cheese slicer, cut ribbons of cheese and scatter them on top of the salad. Sprinkle with the pepper and top with the reserved fennel fronds. Serve immediately.