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Arugula-Fennel Salad

Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep's-milk ricotta whenever she can find it at the market.

slideshow  More Great Salads

  • Total Time:
  • Servings: 4

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  • 1 tablespoon very finely chopped shallot
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons canola oil
  • 6 ounces baby arugula leaves, washed and spun dry
  • 1/2 fennel bulb, cored and very thinly sliced
  • Kosher salt and freshly ground black pepper


  1. In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.
Contributed By Photo © Quentin Bacon Published December 2009

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