Fennel Arugula Salad 08-Sep-2012

Categories: salads Tags: fennel arugula

From Food Network Magazine, October 2012, page 131.


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


  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.