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Shaved Fennel and Arugula Salad
- 3 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon anchovy paste
- 1/2 cup extra-virgin olive oil
- Fine sea salt
- 1 5-ounce package arugula
- 1 fresh fennel bulb, trimmed, halved, sliced paper-thin
- 1/3 cup oil-cured black olives, halved, pitted
- 2 cups Parmesan cheese shavings
Directions:View on Bon Appetit
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