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Wild Arugula Salad with Salami Picante and Pecorino

by Tasha DeSerio

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Salami picante, a chorizo-like salami, provides a spicy counterpoint to the potent arugula, sweet shaved fennel and mellow, nutty pecorino in this salad. Serves 4

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garlic red wine vinegar olive oil more more

1⁄2 clove garlic, pounded to a paste with a pinch of salt
1-1⁄2 Tbs. red-wine vinegar or freshly squeezed lemon juice; more as needed
1⁄4 cup extra-virgin olive oil
1 bulb fennel, trimmed
4 large handfuls arugula, preferably wild, about 5 oz., washed and dried
Kosher salt
4-oz. piece of stick salami, preferably salami picante, cut into 1⁄8- to 1⁄4-inch dice
3 oz. aged Tuscan Pecorino, cut into 1⁄8- to 1⁄4-inch dice

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt or vinegar if necessary.

Just before serving, use a mandolin to slice the fennel thinly. In a large work bowl, combine the shaved fennel with the arugula, salami, and cheese, and season with salt. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.