Nothing is easier or more delicious on a hot summer day than this simple salad. 5 ingredients, 2 of which are pantry items and you are ready to eat. The mellow, slightly licorice flavor of the fennel pairs perfectly with the peppery arugula. I use organic fennel and arugula.
1 fennel bulb thinly sliced
2 cups arugula
½ lemon
olive oil
salt
Thinly slice the fennel. Drizzle extra virgin olive oil on the fennel, add a pinch of salt, mix together. Squeeze ½ a lemon on top, mix again. Add the arugula and mix again – that’s it. EAT! You may want to add more olive oil or lemon to taste.
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