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Arugula & Fennel Salad
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Difficulty:  5 of 10
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Courtesy: blog.messermeister.com
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· 4 Cup(s) Lightly packed arugula
· 2 Small fennel bulbs (about 1.5 lbs)
· 2 Tablespoon(s) Extra virgin olive oil
· 2 Tablespoon(s) Freshly squeezed lemon juice referably from Meyer lemons, plus more if needed
· 1/2 Teaspoon(s) Kosher salt, plus more if needed
· 1/4 Pound(s) Pecorino romano cheese
· 1/4 Teaspoon(s) Freshly ground black pepper
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Step 1: Arrange the arugula in a large, shallow salad bowl.
Step 2: Cut the stalks off of the fennel bulbs. Remove the fronds from the stalks and set aside. Cut each bulb in half lengthwise through the root. Place each half cut-side-down on the cutting board, then cut in half lengthwise again. Cut each quarter into very thin slices cross-wise and scatter the slices on top of the arugula. Cut the fennel stalks into thin slices on the diagonal and scatter on top of the salad.
Step 3: Sprinkle the olive oil, lemon juice and salt over the vegetables and toss gently. The salad should taste light and slightly lemony. Taste and adjust the seasoning if needed.
Step 4: Using a potato peeler or cheese slicer, cut ribbons of cheese and scatter them on top of the salad. Sprinkle with the pepper and top with the reserved fennel fronds. Serve immediately.
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