Another solid salad from 101cookbooks! I've been wanting to make this recipe for a while, but due to my fear of the mandolin slicer, I have been putting it off. Because even the sight of the mandolin makes me cringe, my sweet husband sliced the fennel and zucchini for me. I was also on a cooking rampage the night I made this, therefore I forgot to take a lot of pictures (sorry!). I also have to confess that I made this a while back...but June was a crazy month and I got behind on blogging. The fennel in my garden are ready to be harvested, so I figured now was a good time to post this recipe since I have fennel and a ton of dill that I've been using for pickles.
- 2 medium-large zucchini, sliced into paper thin coins
- 2 small fennel bulbs, trimmed and shaved paper-thin
- 2/3 cup loosely chopped fresh dill
- 1/3 cup fresh lemon juice, plus more if needed
- 1/3 cup extra virgin olive oil, plus more if needed
- sea salt
- 4 or 5 generous handfuls arugula
- Honey, if needed
- 1/2 cup pine nuts or almonds, toasted
- 1/3 cup feta cheese, crumbled
1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
2. When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with almonds and feta.