From Food Network Magazine, October 2012, page 131.



  1. Quarter, core and thinly slice the fennel bulb; chop ⅓ cup of the fronds.

  2. Combine in a large bowl with the sliced celery stalks and the baby arugula.

  3. Toss with the oil, lemon juice, and zest.

  4. Salt and pepper to taste.