ARUGULA AND FENNEL SALAD WITH BLACK OLIVES AND CHERRY TOMATOES

By polloazul

Ingredients

• 2 small fennel bulbs (1 lb total), stalks cut off and discarded
• 4 oz arugula, coarse stems discarded
• 1 cup cherry tomatoes, quartered
• 1/2 cup Niçoise or other brine-cured black olives
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice

Preparation

Step 1

Cut fennel into paper-thin slices with slicer, then combine with arugula, tomatoes, and olives in a large bowl. Add oil and lemon juice and toss to combine well. Season with salt and pepper. Serve immediately.