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
-
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.