Fennel & Arugula Salad with Lemon Vinaigrette

Makes 4 servings

It only takes a few minutes to prepare this wonderful salad! A simple meal with an easy, homemade dressing, this recipe is great for quick lunches at home, work or school. Finishing it off with almonds or walnuts gives the dish a nice crunch, and you can also top it with fresh apple slices to add another dimension of flavor. Serve with grilled salmon to make this salad the star at dinner, or set it beside a brunch casserole. This arugula salad goes well with everything on the table, so don’t be scared to experiment!

INGREDIENTS

5 oz. arugula
¾ fennel bulb, shaved
2 tbsp. extra-virgin olive oil
2 tbsp. lemon juice (from 1 lemon)
1 tsp. lemon zest
¼ tsp. salt
Freshly ground black pepper, to taste
¼ cup almonds or walnuts
2 apples, sliced (optional)
Pecorino cheese, for serving

INSTRUCTIONS

1. Combine the arugula and fennel in a bowl and refrigerate to keep crisp.
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, salt and pepper, to taste, and mix well until blended. Sprinkle the dressing over the salad and toss to mix.
3. Top with the almonds and apple, if using. Shave a few slices of pecorino on the salad and serve immediately.

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here