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
How to Make It
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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Aggregate Rating value: 5
Review Count: 960
Worst Rating: 0
Best Rating: 5
Author Name: NeighborhoodCoo
Review Body: This salad is so simple, my cat could make it. It's light and easy. My family totally wiped it out.
Review Rating: 5
Date Published: 2018-02-21
