This is one of those salads in which the sum is greater than its parts. It's so simple, yet all the flavors marry perfectly together. The honey roasted sliced almonds complement this dish very well; many major supermarkets carry them in the produce section.
Recipe by Rori Trovato; photo by Luca Trovato
|3 tablespoons fresh lemon juice||1 fennel bulb, cut in half and sliced very thin|
|1/4 cup olive oil||3/4 cup whole blackberries|
|1 teaspoon kosher salt||6 long chives, chopped into 1-inch pieces|
|1 teaspoon cracked black pepper||1/3 cup almond slices, toasted or honey toasted|
|6 cups baby arugula|
In a small jar, combine the lemon juice, olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Shake well. Set aside.
In a large bowl, combine the arugula, fennel, blackberries and chives. Sprinkle with remaining salt and pepper and toss with reserved dressing. Toss with almond slices and serve cold.
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