Fennel and Arugula Salad

Slideshow: Terrific Green Salads

  • Servings: 4

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  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • Salt and freshly ground pepper
  • 1/2 pound small mushrooms, stems trimmed, mushrooms halved
  • 1/2 pound arugula, large stems discarded
  • 1 large fennel bulb—halved lengthwise, trimmed and thinly sliced crosswise
  • 1/2 cup crumbled fresh goat cheese

How to make this recipe

  1. In a large bowl, mix 1/4 cup of the oil with the lemon juice, mustard, shallot and garlic. Season with salt and pepper.

  2. In a large skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until any exuded liquid evaporates and the mushrooms are browned, about 8 minutes; keep warm.

  3. Add the arugula and fennel to the dressing in the bowl and toss well. Scatter the mushrooms over the salad, top with the goat cheese and serve at once.

Suggested Pairing

With the salad, try a French Sancerre or one of New Zealand's Sauvignon Blancs.

Contributed By Published September 1999

497638 recipes/fennel-and-arugula-salad 2013-12-06T23:25:32+00:00 Anthony Roselli fall|winter|fast-column|christmas|dinner-party|salads|side-dishes|4|fast|vegetarian|lunch september-1999,Anthony Roselli,fennel and arugula salad,fast salad,sauteed mushrooms,salad recipe recipes,fennel-and-arugula-salad 497638

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