Shaved fennel and arugula salad

One of the two fabulous salads we served for Ryan’s birthday. This goes along with the Sonoma Summer menu from Bon Appetit, July 2008 issue.

Note that if you’re going to shave fennel, you almost have to have a mandoline. It’s so easy and quick to get paper-thin fennel with a mandoline (and pretty near impossible without one). We continue to say that a mandoline is a great kitchen tool, a great timesaver as well as a tool without which you just plain can’t replicate the results intended by many recipes, things with “shaved fennel” being just one. Speaking of shaving, the best way to get parmesan shavings is to use a vegetable peeler. Works like a charm.

I loved this salad, though everyone else seemed to be knocked out by the avocado and grapefruit salad. We didn’t take the time to track down and use the anchovy paste. I can imagine that it would really give this salad another wonderful dimension. Also, I’d strongly recommend tracking down oil-cured black olives rather than substituting some other kind. They make a phenomenal complement to the fennel, and brine-cured olives would be too much of a contrast or a distraction.

Serves 8.

INGREDIENTS

3 tablespoons fresh lemon juice 1 teaspoon red wine vinegar 1 teaspoon anchovy paste ½ cup extra-virgin olive oil Fine sea salt

1 5-ounce package arugula 1 fresh fennel bulb, trimmed, halved, sliced paper-thin ⅓ cup oil-cured black olives, halved, pitted 2 cups Parmesan cheese shavings

DIRECTIONS

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.

Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.