This crunchy, bright salad is the perfect compliment to the rich potatoes and savory pork. Plus, it takes about 5 minutes to make.

This recipe is from my Fall 2015 issue!

Serves 4, generously

You will need:

1 large fennel bulb, trimmed and shaved paper-thin

4 large handfuls baby arugula

2 tablespoons fresh lemon juice

1⁄4 cup extra virgin olive oil

coarse sea salt

large handful toasted walnuts,
roughly chopped

  1. Put the fennel and arugula in a large salad bowl.
  2. Drizzle with the lemon juice and olive oil and sprinkle with a generous pinch of salt.
  3. Use your hands to gently combine everything.
  4. Taste the salad for seasoning and add a bit more lemon or salt if needed.
  5. Scatter the walnuts on top and serve immediately.


Photography by Photography by Alexandra Grablewski

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