If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.
This was delicious and interesting! I added a few more olives which made it even more tasty. As a prior reviewer did, I cut the olive oil to about 1 TBS and used up some baby arugula that was a bit past its prime - it probably would have been even better if the arugula was in better condition.
This is quite nice. Tasty!
I love this recipe. Arugula, fennel and red onion are ingredients I usually have around anyway. It's a great way to use arugula that's either not quite fresh enough for a salad or a little too bitter. I always use 1 Tbs of olive oil instead of 2 1/2, and it works just fine. The fennel and arugula flavors pair really well with salmon.
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