Tuesday, July 18, 2006
This simple salad using traditional Italian ingredients benefits from the peppery spiciness of the arugula and the crisp refreshing flavor of the fennel. Use a vegetable peeler to shave the Parmesan for the garnish just like they do in the finest restaurants.
Arugula and Fennel Salad (Insalata di Rucola e Finocchio)
1-2 bunches arugula (depending on size), thick stems removed
1-2 fennel bulbs (depending on size), very thinly sliced
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Shavings of Parmesan cheese for garnish
Combine the arugula and fennel in a salad bowl. Whisk together the olive oil, lemon juice, salt, and pepper and toss with the greens. Garnish with shavings of Parmesan. Serves 4 to 6.