Shaved Fennel and Arugula Salad

We had another successful youth fundraiser dinner at our church. The students raised $16,000 for their summer mission trips. So proud to have worked along side the kids to make Terrace on Chicago to happen for the 9th year in a row. Enjoy this refreshing salad from the dinner.

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Shaved Fennel And Arugula Salad

Yields: 6 servings

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
2 oranges fresh blood orange juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
1/2 cup pine nuts, toasted
1/3 cup feta cheese, crumbled
Blood orange zest
Salt and pepper

Combine the zucchini, fennel and dill in a bowl and toss with the orange juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

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 orange juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, orange juice, or salt if needed. Let your taste buds guide you. Serve topped with pine nuts and feta. Salt and pepper to elevate taste.

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