This is a wonderful salad from Heidi Swanson's cookbook Super Natural Every Day. Click on photo to enlarge.

Shaved Fennel Salad

If you're using a knife to prep here, 

do your best to slice things very, very 

thinly - not quite see through thin, 

but close.

 2 small fennel bulbs, 
    trimmed and shaved paper-thin
2/3 cup loosely 
    chopped fresh dill
1/3 cup fresh lemon juice, 
    plus more if needed
1/3 cup extra virgin olive oil, 
    plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup pine nuts, 
    toasted (I used almonds)
1/3 cup feta cheese, 
crumbled

***

Directions:

Combine the zucchini, fennel and dill in a 

bowl and toss with the lemon juice, olive 

oil and 1/4 teaspoon salt. Set aside and 

marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, 

put the arugula in a large bowl. Scoop 

all of the zucchini and fennel onto the 

arugula, and pour most of the lemon 

juice dressing on top of that. Toss 

gently but thoroughly. Taste and adjust

 with more of the dressing, olive oil, 

lemon juice, or salt if needed. 

If the lemons were particularly tart, you 

may need to counter the pucker-factor 

by adding a tiny drizzle of honey into the 

salad at this point. Let your taste buds 

guide you. Serve topped with pine nuts 

and feta.                     Serves 4 to 6.

Prep time: 10 minutes.