SPRING

Shaved Fennel Salad with Baby Arugula and Zucchini Ribbons

Slice fennel as thinly as possible—it should be almost translucent. Use a mandolin if you’ve got one.

Serves 4

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

2 small fennel bulbs, trimmed and sliced paper-thin

1 medium zucchini, very thinly sliced

¼ cup fresh dill, chopped

3 cups baby arugula (about 2½ ounces)

Salt and black pepper

½ cup pine nuts, toasted

1. In a large serving bowl, whisk lemon juice and oil until blended. Add sliced fennel, zucchini and dill; toss to coat. Let sit 20 minutes.

2. Add arugula; toss to combine. Season to taste with salt and pepper. Garnish with pine nuts.

TIP: Zucchini is rarely served raw, but when it’s fresh and very thinly sliced, it adds a certain zip to a green salad.