Ingredients
Base recipe = 2 servings.
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- 57 g wild baby arugula
- 150 g small fennel bulb, shaved thin
- 30 g lemon white-truffle citronette (recipe)
- Sea salt & freshly ground black pepper
🌿 Vegan
🥕 Vegetarian
🚫🌾 Gluten-Free
Preparation
- Shave fennel very thin; season with a pinch of salt & pepper and toss with half the citronette.
- Lightly dress arugula with a few drops of citronette and a pinch of salt. Plate (ring mold optional).
- Mound fennel on top, remove ring if used, and drizzle with remaining citronette.
| Calories | 85 kcal |
| Total Fat | 7 g |
| Carbohydrates | 5 g |
| Protein | 1 g |
| Fiber | 2 g |
| Sodium | 120 mg |
| Sugars | 1 g |