Shaved Fennel and Arugula Salad

3 T. fresh lemon juice
1 t. red wine vinegar
1 t. anchovy paste
½ c. extra-virgin olive oil
Fine sea salt
1 5 oz. pkg. arugula
1 fresh fennel bulb, trimmed, halved, sliced paper thin
1/3 c. oil-cured black olives, halved, pitted
2 c. shaved Parmesan cheese

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper. Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

Serves: 6

Source: July 2009 Bon Appetit

Prepared by: Margo for the June 2009 meeting.