Fennel Arugula Salad 08-Sep-2012

From Food Network Magazine, October 2012, page 131.

Ingredients

• 1 large fennel bulb
• 6 thinly sliced celery stalks
• 2 cups baby arugula
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• ¼ lemon zest
• salt and pepper to taste

Directions

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.