Recipe information
Yield
8 Servings
Ingredients
3
tablespoons fresh lemon juice
1
teaspoon red wine vinegar
1
teaspoon anchovy paste
1
/2 cup extra-virgin olive oil
Fine sea salt
1
5-ounce package arugula
1
fresh fennel bulb, trimmed, halved, sliced paper-thin
1
/3 cup oil-cured black olives, halved, pitted
2
cups Parmesan cheese shavings
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Preparation
Step 1
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
Step 2
Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.