Recipes

Arugula-Fennel Salad

Name: Arugula-Fennel Salad
Total time: 15 min
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

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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

By Eugenia Bone

Updated on April 1, 2019

Arugula-Fennel Salad — Photo:
Julia Hartbeck

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

Julia Hartbeck

Ingredients.
Julia Hartbeck

In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard.
Julia Hartbeck

Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking.
Julia Hartbeck

Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.