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Ingredients
- 1 small fennel bulb, trimmed
- 8 oz. radishes, trimmed
- 8 oz. (2 medium bunches) arugula, trimmed, washed, and spun dry
- 6 tbsp Lemon Vinaigrette
- salt and coarsely ground black pepper, to taste
Preparation
Step 1
Using a mandoline or other vegetable slicer, thinly shave the fennel. Transfer to a medium bowl. Thinly shave the radishes and add to the bowl. Add arugula and toss gently. Season and drizzle with enough of the vinaigrette to lightly coat, toss and serve.