1bulbfennel, cored and thinly sliced (reserve a tablespoon or two of fennel fronds for sprinkling over salad)
¼cupextra virgin olive oil
2tablespoonsfresh lemon juice, plus additional to taste, if needed
kosher salt and freshly-cracked black pepper
wedge of Parmigiano Reggiano or Pecorino Romano
Instructions
In a large bowl, toss together arugula and fennel. Dress with olive oil and lemon juice, tossing to coat. Season to taste with salt and pepper.
Shave Parmigiano Reggiano or Pecorino Romano over the top of the salad (I use a vegetable peeler), sprinkle with chopped fennel fronds, and serve immediately.
Video
Notes
*The dressing for this salad is easily customizable to your personal preferences by adjusting the amount of olive oil and lemon juice you use, to taste. (In fact, I rarely measure the ingredients when I make it myself, dressing the salad by eye--it's meant to be rustic!)