**Arugula and Fennel Salad with Lemon-Herb Vinaigrette: A Refreshing and Flavorful Delight**
Indulge in the vibrant and refreshing flavors of arugula and fennel harmoniously combined in this delightful salad. The zesty lemon-herb vinaigrette elevates the peppery arugula and aromatic fennel, creating a symphony of flavors that will invigorate your taste buds. This recipe offers a perfect balance of fresh, bitter, and sweet notes, making it an ideal side dish for grilled meats, fish, or as a light and healthy main course. Additionally, discover variations of this salad, including a shaved fennel and orange salad with a tangy orange-honey dressing, a fennel and grapefruit salad with a refreshing grapefruit vinaigrette, and a classic fennel salad with a simple lemon-olive oil dressing. Each variation offers a unique twist on the traditional arugula and fennel combination, ensuring you have a salad recipe for every occasion.
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
ARUGULA AND FENNEL SALAD WITH LEMON-HERB VINAIGRETTE
Steps:
- Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer. Stir in the sugar and a pinch of salt. Add the onions and poach until fork tender. Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.
- Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender. Add the thyme and rosemary leaves and pulse to combine. Add the vinegar, lemon zest and juice, and a pinch of salt and pepper. With the motor running, slowly pour in the olive oil until the mixture is emulsified. Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
- Heat a small saute pan over medium-low heat. Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn! Remove from the heat and let cool.
- To assemble the salad, put the arugula in a large bowl, add the toasted almonds, grape tomatoes, fennel, cipollini onions, and a few spoonfuls of dressing. Add more dressing, to taste, and season with salt and pepper, if needed. Serve the salad on chilled plates and garnish the top with cheese
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
Tips:
- Choose fresh, tender arugula and fennel. Look for arugula that is deep green and has no signs of wilting. Fennel should be firm and have a slightly sweet aroma.
- Thinly slice the fennel. This will help it to evenly distribute its flavor throughout the salad.
- Use a light hand with the vinaigrette. You don't want to overpower the delicate flavors of the arugula and fennel.
- Add some crumbled goat cheese or shaved Parmesan cheese for extra flavor.
- Serve the salad immediately. Arugula and fennel are best enjoyed fresh.
Conclusion:
This arugula and fennel salad with lemon-herb vinaigrette is a light, refreshing, and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!
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