SALAMI SALAD

Salami Salad image

Provided by Katie Lee Biegel

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

4 cups baby arugula
1 fennel bulb, quartered, cored and thinly sliced
1 cup grape tomatoes, halved
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 ounces salami, thinly sliced
Shredded Parmesan cheese, for topping

Steps:

Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
Top the salad with the salami and Parmesan.

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