Simple Arugula and Fennel Salad with Toasted Almonds and Pecorino

There is a wonderful Italian restaurant where we live which I discovered a few weeks ago when I was exploring the area doing a write up for real estate. My Mom was with me to help me out and we stopped for a lunch break and discovered this little gem of a restaurant that served us the most amazing food. I have since been back again with my husband as I’ve been dreaming about the carbonara there ever since. It inspired me to make this simple Arugula and Fennel Salad with Toasted Almonds and Pecorino.

The lunch special included a simple arugula salad with fennel and almonds. It was super fresh and light and I just knew I had to recreate at home.

This isn’t much of a recipe as you really don’t need one for this, the Arugula Fennel Salad with Toasted Almonds and Pecorino is that simple. Just ensure you have some good quality ingredients (pecorino, good olive oil, nice arugula) and let them shine here.

Perfect for a light side dish to accompany pasta, fish, or meats.

INGREDIENTS:

• arugula
• fennel, shaved thin using a mandoline (white part only)
• toasted almonds (toast them in a dry pan)
• good quality extra virgin olive oil
• fresh lemon juice
• pepper

Wash and dry your arugula and place as much as you desire in a serving bowl. Top with some very thinly sliced fennel, sliced fine on a mandoline (watch your fingers). In a dry skillet toast some almonds over medium heat until toasted and fragrant. Add these to the salad. Top with some shaved Pecorino Romano cheese. Dress simply in some freshly squeezed lemon, olive oil, and pepper to taste. Toss gently and serve immediately.

This salad would go great with Bucatini all’Amatriciana or Cacio e Pepe with Arugula