Diary of a Foodie
Arugula and Fennel Salad With Black Olives and Cherry Tomatoes
Diary of a Foodie: Season Two: Baja: The New Provence
Serves4 (first course)
- Active Time:15 min
- Start to Finish:15 min
ADAPTED FROM CHEF JAIR TÉLLEZ, RESTAURANT LAJA, VALLE DE GUADALUPE
February 2008
- 2 small fennel bulbs (1 lb total), stalks cut off and discarded
- 4 oz arugula, coarse stems discarded
- 1 cup cherry tomatoes, quartered
- 1/2 cup Niçoise or other brine-cured black olives
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
-
Equipment:
an adjustable-blade slicer
-
Cut fennel into paper-thin slices with slicer, then combine with arugula, tomatoes, and olives in a large bowl. Add oil and lemon juice and toss to combine well. Season with salt and pepper. Serve immediately.
- Keywords
- diary of a foodie,
- mexican,
- vegetarian,
- salad
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