Ingredients
- 4 ounces tender young arugula leaves1 medium (1 pound) fennel bulb with fronds5 to 6 tablespoons extra-virgin olive oil or to tasteSalt and freshly ground pepper, to taste4 ounces pecorino Romano cheese
Preparation
Step 1
Wash and dry the arugula, layer between paper towels in a large resealable plastic bag, and refrigerate until ready to use, up to 24 hours.Trim the fennel, discarding stems but saving a handful of fronds. Quarter the bulb lengthwise, removing any hard core. Using a mandolin or food processor fitted with a thin-slicing blade; shave each quarter crosswise as thinly as possible. Layer slices between paper towels in a resealable plastic bag, press out air, seal, and refrigerate until ready to use, up to 24 hours. When you1re ready to serve the salad, coarsely chop the reserved fennel fronds to make 1/3 cup. Place with the arugula and shaved fennel bulb in a very large noncreative bowl and drizzle 5 tablespoons of olive oil over all. Toss lightly and taste. If more olive oil is needed to make each leaf glisten lightly, continue drizzling, tossing, and tasting. Add the vinegar the same way, tasting as you go. Season with salt and pepper. Divide the salad among 8 plates. Using a vegetable peeler, quickly shave curls of pecorino on top.