Shaved Fennel Salad with Arugula and White Balsamic
Yield: 2/4 as main or side
*As always, choose organic and locally sourced ingredients for ultimate flavor, nutrition and health.
Ingredients . . .
3 medium fresh fennel bulbs
2 cups arugula
1/4 cup white balsamic vinegar
1/2 cup extra-virgin olive oil
1 small shallot, finely chopped
Himalayan or Celtic salt to taste
1 teaspoon chipotle red pepper flakes
Method . . .
Slice green stalks from the top of fennel and set aside. Next, shave the flat bottom with a wide peeler, removing only the tough surface. With a mandoline* set for a very thin cut, shave fennel lengthwise. Transfer to a medium mixing bowl and set aside.
In a small bowl, whisk balsamic, oil, shallot and salt. Pour over fennel and toss well. Add washed arugula and gently toss one more time. Divide among plates and sprinkle with pepper flakes. Enjoy with those you hold dear.
*If you do not own a mandolin, simply use a wide vegetable peeler.
"We all eat and it would be a sad waste of opportunity to eat badly"