Ingredients
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roughly 4 cups arugula
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roughly 4 cups fresh spinach
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1 fennel bulb, core removed and thinly sliced
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3-4 tablespoons olive oil
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1/2 cup pine nuts
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juice of one lemon
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salt and pepper, to taste
Directions
1
Done
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Clean the lettuces and dry well and place in a large bowl for tossing. |
2
Done
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Add in the fresh fennel, coat all with olive oil (about 3-4 tablespoons), then squeeze over the juice of the lemon and add the pine nuts. |
3
Done
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Toss all the ingredients together really well, you want all evenly dispersed through out with nice distribution of olive oil and lemon. Taste and season with salt and pepper to your liking. Toss and taste again. |
4
Done
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Serve on individual plates. The salad works well with the fish cakes. click here |