Shaved Fennel and Zucchini Salad with Dill

  

Another adaptation from Heidi Swanson's stunning cookbook Super Natural Every Day.  After eating dinner at Il Sogno the other night with our European friends and sampling their beautiful antipasti bar I decided to give Ian a chance to photograph a similar dish without embarrassing me.  If you want to add pine nuts and crumbled feta (my omissions) then this salad might stand a chance if it goes head to head with the Broccoli Orzo salad.  Unfortunately, while delicious, shaved fennel and zucchini have nothing on creme fraiche, parmesan and avocado--it's like your mom trying to compete with your fun Uncle Pete who feeds you cotton candy and corn dogs all day.  Just remember who was right at 10 p.m. when you are reaching for the Pepto Bismol.

Shaved Fennel and Zucchini Salad

2 small zucchini, sliced into paper thin coins*

1 bulb fennel trimmed and shaved paper thin

2/3 cup chopped fresh dill

juice of 3 lemons

1/3 cup extra virgin olive oil

Kosher salt and pepper

Honey, if needed to cut the acid of the dressing, just a bit

Arugula

Combine zucchini, fennel and dill in a bowl and mix with lemon juice/salt/pepper/olive oil/honey. Set aside and let marinate for 20-60 minutes.  Serve over arugula.

*I used my Cuisinart.  Otherwise, paper thin=frustration + blood.