Apple Fennel Salad

If you’re making this salad for two people, you’ll likely have leftovers. It’s well-known that no one likes eating leftover greens salad. But hang on to this one – the apples and fennel get a little softer, but stay crunchy. Makes them excellent topping for burgers – if you happen to have them the next night. Or veggie burgers ^[1], if like my friend Jennie, you want to decrease your meat consumption.

Ingredients:
8 cups wild arugula, washed and dried
1 fennel bulb, sliced paper-thin
1/2 sweet-tart apple such as Gala, sliced paper-thin
1/4 cup chopped dill
Juice of 1/2 lemon, plus more to taste
1/2 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper

Preparation:

1. Combine salt with the lemon juice and stir to dissolve. Let stand a few minutes before combining with olive oil and black pepper.

2. In a large salad bowl, toss together the arugula, fennel, apple, and dill. Toss gently with the dressing to coat well. Serve immediately.

Serves 4.