On hot days like today, it's hard to imagine actually cooking anything. Luckily this delicious spring salad comes to the rescue with crispy cold slices of fennel, spicy arugula, salty bites of kalamata olives and just a squeeze of lemon.
Fennel & Arugula Salad
serves 2
- 2 large handfuls of arugula
- about 1/2 a fennel bulb, thinly sliced
- small handful kalamata olives (about 5-10)
- olive oil
- juice of 1/2 a lemon
- salt and pepper to taste
Toss arugula and fennel slices and plate. Top with olives, drizzle with oil and lemon juice. Sprinkle with salt and pepper.
1 comment:
Fennel is so underrated in the U.K, I like it raw in salads, just like yours :)
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