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Categories:
baby arugula fennel bulb stalks celery parsley lemons extra-virgin olive oil sugar ground pepper salt pistachios
Viewed: 16 - Published at: 9 years agoIngredients
- 5 ounces baby arugula (washed and dried)
- 1 large fennel bulb, very thinly sliced
- 8 stalks celery, thinly sliced ON THE DIAGONAL
- 1/3 cup fresh flat-leaf parsley leaves
- 2 large lemons
- 1/2 cup extra virgin olive oil
- 1 teaspoon sugar
- ground pepper
- 1/2 teaspoon fine salt
- 1/3 cup shelled pistachios, chopped fine
Method
- 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.
