|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.