8 oz. arugula
1 fennel bulb
3 tbsp. olive oil
Sea salt and pepper to taste
Step 1) Place the arugula in a salad bowl.
Step 2) Slice the fennel bulb as you would an onion, cutting off top and bottom, slicing in half, then placing flat sides down on the cutting board, slicing the remainder of the bulb thinly. Combine in bowl and grate one (organic!) lemon to get 1 tbsp. of zest (save the lemon, we use only the zest in this recipe).
Step 3) Add the zest, drizzle the olive oil, and add sea salt and pepper. Toss well and enjoy!