Servings: Serves 4
To create the dressing: Mix the balsamic vinegar and olive oil into a jar, along with a pinch of sea salt and freshly ground pepper. Add even more flavor to your liking with garlic, fresh herbs or yogurt. Put ingredients into any jar with a lid and shake it up! Taste on a salad leaf, and adjust if needed.
To create the salad: Wash and dry the arugula and butter lettuce, breaking up any larger leaves with your hands. Trim the fennel bulb, reserving the herby tops, and finely slice it. Peel the zucchini, carrot and radishes into ribbons by holding at one end and carefully slicing each into thin slivers with a speed peeler. Put the ribbons into a bowl with the sliced fennel, the reserved fennel tops and all the salad leaves. Add enough dressing to lightly coat the leaves, toss together and serve immediately.
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