Salami Salad

Total Time:
15 min
Prep:
15 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 4 cups baby arugula
  • 1 fennel bulb, quartered, cored and thinly sliced
  • 1 cup grape tomatoes, halved
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 2 ounces salami, thinly sliced
  • Shredded Parmesan cheese, for topping
Directions
  • Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.

  • Top the salad with the salami and Parmesan.

  • Photograph by Ryan Liebe


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