Fennel and Arugula Salad
Still Water Restaurant, Aberdeen, NJ (opening summer 2018)
For their Beard House dinner, Michael Giletto and Alina Eisenhauer prepared a fennel feast, using different preparations of the vegetable in every dish. Giletto suggests adding a pinch of fennel pollen and using smoked sea salt to bring fennel to the next level in this simple salad. He also recommends serving it with seared scallops or duck breasts.
- 1 fennel bulb
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped flat leaf parsley
- 1/4 teaspoon lemon zest
- 1/8 teaspoon chopped fresh thyme leaves
- 1/2 cup baby arugula
- Salt and freshly ground pepper, to taste
Wash the fennel, remove the fronds, and cut out the bottom core. Using a mandoline or sharp knife, slice the fennel bulb paper thin.
Whisk the olive oil, lemon juice, parsley, lemon zest, and thyme together. Toss the dressing with the shaved fennel and arugula. Season with salt and pepper and serve.
2 to 3 servings