1 lb arugula
5 tablespoons pine nuts, raw, fresh as possible
1 large bulb of fennel, cleaned and cored
2 tablespoons lemon zest
Kosher salt, to taste
2 to 3 tablespoons extra virgin olive oil
4 to 5 ounces Parmigiano-Reggiano cheese, shaved
Clean and remove stems from arugula. Place in a bowl and add the pine nuts. Shave fennel very thin using a mandoline, shaving directly into the bowl. Toss well to mix.
Add lemon zest and salt and toss well. Drizzle about 2 tablespoons of the olive oil down the side of the bowl while tossing greens through the oil, evenly coating each leaf with a light dressing of oil. Add additional oil if desired. Taste and adjust seasonings, adding additional salt, lemon or oil as desired. Divide dressed greens among 4 salad plates and top with cheese.
Posted: 12/29/2009 2:32:58 PM