Fennel Arugula Salad 08-Sep-2012
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
- ¼ lemon zest
- salt and pepper to taste
Quarter, core and thinly slice the fennel bulb; chop ⅓ cup of the fronds.
Combine in a large bowl with the sliced celery stalks and the baby arugula.
Toss with the oil, lemon juice, and zest.
Salt and pepper to taste.