5 ounces (about 5 packed cups) arugula, washed and dried
1 small fennel bulb, shaved on a mandoline or thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Juice of one lemon (about 2 tablespoons
1/4 teaspoon salt
Freshly ground pepper, to taste
Pecorino, to serve
Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.
Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.
Recipe Notes
- Spring green mix can be used in place of the arugula.
- Any extra dressing will keep, covered, in the fridge for weeks.