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Radish, fennel, and arugula salad with lemon vinaigrette

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July 23, 2008

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
1. In a small bowl, combine the shallot, lemon rind and juice, salt, and pepper; set aside for 20 minutes.

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

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