Radish, fennel, and arugula salad with lemon vinaigrette
Serves 4
| 1 | shallot, finely chopped |
| Grated rind and juice of 1/2 lemon | |
| Salt and pepper, to taste | |
| 1/4 | cup olive oil |
| 1 | bunch arugula, stems removed |
| 2 | bulbs fresh fennel, trimmed and thinly sliced |
| 8 | small radishes, trimmed of all but 1/4 inch of greens, quartered lengthwise |
2. Stir in the olive oil a little at a time.
3. In a serving bowl, combine the arugula, fennel, and radishes. Add the shallot mixture and toss well. Taste for seasoning and add more salt and pepper, if you like. Jonathan Levitt
© Copyright 2008 Globe Newspaper Company.
