We’ve eaten this at least once a week for the past few months. Serve it side-by-side with a bowl of soup or make it a meal by adding grilled scallops, shrimp, or tofu.
Thin slices of marinated fennel and cucumbers create a tangy bite which nicely balances the light, spicy arugula.
I’ve made this for a number of friends and have been asked for this recipe countless times. After typing it out to the last person, I realized my email outbox was starting to look like a food blog. It was that moment that I decided to stop putting things off already and get this site up…
Serves 2: (double this for more servings)
adapted from 101 Cookbooks
1 medium fennel bulb, shaved thin preferably with a mandolin
1 small, (or half of a large) cucumber, peeled and shaved thin (with a mandolin)
2 or 3 large handfuls of arugula
5 or so basil leaves, chopped
squeeze of half a lemon (about 3 tablespoons), plus more if needed
3 tablespoons olive oil, plus more if needed
pinches of salt, to taste
1 teaspoon agave nectar or honey, if needed
1/4 cup pine nuts, toasted
small handful of feta cheese (or however much you like)
Using a mandolin or sharp knife, slice the fennel and cucumber into thin shavings. Toss with olive oil, lemon, agave nectar (or honey) and a pinch of salt and let sit in the fridge for 15-20 minutes.
Meanwhile, toast and chop pine nuts.
Put arugula in a larger bowl and toss with the marinated fennel & cucumbers, pouring most of the lemon dressing on top. Taste and adjust salt, olive oil, lemon juice, and agave nectar to your liking.
Top with feta and toasted pine nuts and basil. I also sometimes add a tiny pinch of red pepper flake, but that’s completely optional.