I brought this to a dinner party recently, and my dear friend Naomi said it was "A Plus..."
I brought this to a dinner party recently, and my dear friend Naomi said it was "A Plus..."—Sadassa_Ulna
Prep time: 15 min
Cook time: 5 min
ounces baby arugula (washed and dried)
large fennel bulb, very thinly sliced
stalks celery, thinly sliced ON THE DIAGONAL
cup fresh flat-leaf parsley leaves
cup extra virgin olive oil
teaspoon fine salt
cup shelled pistachios, chopped fine
- Grate zest of one lemon into a medium bowl. Squeeze juice from both lemons to yield 1/3 cup juice. Add to zest in bowl.
- Add sugar, salt, ground pepper and olive oil to lemon zest/juice mixture. Whisk together to create the dressing.
- Place sliced celery and fennel into dressing mixture to coat thoroughly (or let sit for 30-60 minutes).
- Place arugula into a serving bowl and pour dressed celery/fennel over it; sprinkle with parsley and pistachios. Toss salad before serving.