Arugula Fennel Salad

I made this salad for our family Easter dinner. Having never worked with fennel before, I wasn’t really sure what to expect. The result was a nice light accompaniment to a heavy holiday meal, and the combination of flavours worked perfectly with each other.

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Arugula Fennel Salad

Ingredients

  • 1 Tbsp red onion, very finely chopped
  • 2 tsp freshly squeezed lemon juice
  • 1/2 tsp Dijon mustard
  • 3 Tbsp light-flavoured olive oil
  • 6 oz baby arugula leaves, pre-washed and spun dry
  • 1/2 fennel bulb, cored and very thinly sliced
  • Parmesan cheese, thinly shaved
  • small handful mixed seeds and/or nuts (optional)
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. In a large salad bowl, whisk together the chopped red onion, lemon juice and Dijon until blended.
  2. In a small slow stream add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking.
  3. Add the baby arugula, sliced fennel and mixed seeds (if using) to the salad bowl, season the salad with salt and black pepper and toss well.
  4. Add the Parmesan to the salad, give one more light mix and serve.

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Bon Appetit!

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