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Shaved Fennel Salad
- 1 medium-large zucchini, sliced into paper thin coins
- 2 small fennel bulbs, trimmed and shaved paper-thin
- 2/3 cup / .5oz/ 15g loosely chopped fresh dill
- 1/3 cup / 80ml fresh lemon juice, plus more if needed
- 1/3 cup / 80ml extra virgin olive oil, plus more if needed
- fine grain sea salt
- 4 or 5 generous handfuls arugula
- Honey, if needed
- 1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)
- 1/3 cup / 2 oz / 60g / feta cheese, crumbled
Directions:View on 101 Cookbooks
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