Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fennel-Arugula Salad
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- Level: Easy
- Total: 15 min
- Prep: 15 min
Directions
- Quarter, core and thinly slice 1 large fennel bulb; chop 1/3 cup of the fronds. Combine in a large bowl with 6 thinly sliced celery stalks and 2 cups baby arugula. Toss with 3 tablespoons each olive oil and lemon juice, 1/4 teaspoon lemon zest, and salt and pepper to taste.
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