Name: Shaved Fennel and Arugula Salad
Yield: Makes 8 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 teaspoon red wine vinegar; 1 teaspoon anchovy paste; 1/2 cup extra-virgin olive oil; Fine sea salt; 1 5-ounce package arugula; 1 fresh fennel bulb, trimmed, halved, sliced paper-thin; 1/3 cup oil-cured black olives, halved, pitted; 2 cups Parmesan cheese shavings

Image may contain Food Meal Dish Furniture Table Dinner Supper Restaurant Dining Table and Cafeteria

Shaved Fennel and Arugula SaladRichard Foulser

Recipe information

Yield
Makes 8 servings

Ingredients

3 tablespoons fresh lemon juice

1 teaspoon red wine vinegar

1 teaspoon anchovy paste

1/2 cup extra-virgin olive oil

Fine sea salt

1 5-ounce package arugula

1 fresh fennel bulb, trimmed, halved, sliced paper-thin

1/3 cup oil-cured black olives, halved, pitted

2 cups Parmesan cheese shavings

Preparation

Step 1
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
Step 2
Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

TagsSalad Arugula Leafy Greens Vegetable Fennel Root Vegetable Parmesan Cheese Dairy Side Lunch Dinner Gluten Free Raw Nut Free Vegetarian Quick Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like tiny tomato galettes and chimichurri grilled shrimp.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

This Cookout Menu Dials Up the Classics

The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.