the key to making this easy, is to use a mandolin slicer. if you don't have one, i highly recommend the investment. it's my favorite kitchen implement. it makes slicing vegetables super easy, and gives your food a texture that will make it feel more sophisticated.
combine in order:
- 3 anise bulbs* – first cut them in half, and remove the hard center. trim and slice as thinly as possible (don't include the fronds)
- 1 shallot, sliced thinly in the mandolin, then minced
- 3 stalks of celery, sliced in the mandolin, next setting thicker than the fennel
- 2 zucchini squash, sliced in the mandolin as thinly as possible (zucchini "coins")
- leaves from 1 sprig of tarragon, minced
- salt & pepper (needs a fair amount of salt)
- 2 handfuls of arugula
for the dressing:
- lemon juice from 1 lemon (meyer lemon if possible)
- olive oil (3 tbsp's)
- more salt & pepper
serve chilled, with freshly shaved parmesan
*if you can get fennel, great! if you can't find it, look for anise bulbs. they are closely related, but anise is a little sharper than fennel. adding a little extra salt to the anise bulbs will chill them out.
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