BLACK RADISH, CARROT, AND FENNEL SALAD WITH CHEESE (Italy)

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BLACK RADISH, CARROT, AND FENNEL SALAD WITH CHEESE (Italy)

 

1 small handful arugula (about 3/4 cup loosely packed)

1/4 cup Citrus Vinaigrette (recipe follows)

3 large paper-thin slices black radish

6 thin diagonal slices carrot (about 2 inches long), blanched

6 thin slices fennel

6 to 8 long thin curls fresh Parmesan cheese

 

CITRUS VINAIGRETTE;

1 1/4 cups mild olive oil

6 to 8 tablespoons fresh lemon juice

1 tablespoon grated lemon zest

Salt and freshly ground pepper to taste

 

Toss the arugula with enough of the vinaigrette to coat and place on a salad

plate. Arrange the radish slices on top, then the carrot and fennel. Drizzle

with the remaining vinaigrette and top with the curls of cheese.

 

 

To make Citrus Vinaigrette and this will make extra, whisk all ingredients

together. Makes about 1 1/2 cups, enough for 4 to 6 salads.