Arugula-Fennel Salad

5.0
(960)

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. More Great Salads

Arugula-Fennel Salad
Photo: © Quentin Bacon
Total Time:
15 mins
Yield:
4

Ingredients

  • 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

Directions

  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.

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