Best 4 Arugula Fennel And Parmesan Salad Recipes
**A Delightful Symphony of Flavors: Arugula, Fennel, and Parmesan Salad**
Welcome to a culinary journey where freshness, crunch, and savory flavors harmoniously intertwine. The Arugula, Fennel, and Parmesan Salad is a symphony of vibrant ingredients, each contributing its unique essence to create a delectable dish. This salad is an ode to the beauty of simplicity, showcasing the natural flavors of fresh arugula, crisp fennel, and nutty Parmesan cheese. Dressed in a tangy and aromatic lemon-based vinaigrette, this salad promises a delightful experience with every bite.
In addition to the classic arugula, fennel, and Parmesan combination, this article presents a delightful array of variations to tantalize your taste buds. From the Roasted Beet and Goat Cheese Salad, where earthy beets and creamy goat cheese join the party, to the Grilled Chicken and Arugula Salad, where succulent grilled chicken adds a protein-packed punch, there's a recipe here to suit every palate.
Whether you're a vegetarian seeking a flavorful and nutritious meal or a meat lover looking for a lighter side dish, this collection of recipes has something for everyone. With options ranging from the simplicity of the classic salad to the more elaborate creations like the Arugula Salad with Roasted Pears and Walnuts, this article celebrates the versatility of this versatile green.
So, embark on this culinary adventure, discover new flavor combinations, and elevate your salad game to new heights. Let the vibrant colors, crisp textures, and delectable flavors of these arugula-based salads transport you to a world of culinary delight.
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
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
ARUGULA, FENNEL, AND PARMESAN SALAD
Steps:
- Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
- Serve salad sprinkled with Parmesan.
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
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is flavorful and crisp.
- Use a sharp knife to slice the fennel and arugula. This will help to prevent them from bruising.
- Don't overdress the salad. A little bit of dressing goes a long way.
- Serve the salad immediately. This will prevent the arugula from wilting.
Conclusion:
Arugula, fennel, and parmesan salad is a light and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, savory, and bitter flavors, this salad is sure to please everyone at your table.
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