Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette
Recipe courtesy of Harvard University Dining Services
Serves 4
Ingredients:
- 2 tablespoons lemon juice
- ½ teaspoon minced garlic
- 1 tablespoon white wine vinegar
- 4 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 medium fennel bulb, halved lengthwise and sliced crosswise as thinly as possible
- 4 cups arugula, lightly packed
- A pinch of potassium based salt substitute to taste
Preparation:
- In a small bowl, combine lemon juice, garlic, vinegar, oil, and sugar; whisk until emulsified.
- Add freshly ground pepper. Adjust seasoning to taste with salt substitute.
- In a large mixing or salad bowl, combine fennel and vinaigrette to taste and blend until fennel is evenly coated.
- Gently mix greens into fennel and vinaigrette mixture.