Description
A vibrant and refreshing salad combining peppery arugula with the delicate anise notes of shaved fennel, topped with a zesty dressing.
Ingredients
Scale
- 1/3 cup Parmigiano Reggiano, freshly grated
- 1 1/2 large lemons (zest of one and juice of one and a half)
- 1 1/2 tbsp honey
- 1 1/2 tsp Dijon mustard
- Salt, to taste
- 1/3 cup olive oil plus 2 tbsp
- 1 fennel, shaved
- 5 oz arugula
- Cherry tomatoes (optional)
- Sliced avocado (optional)
- Nuts (optional)
Instructions
- In a medium mixing bowl, add the freshly grated Parmigiano Reggiano, the zest of one lemon, the juice from one and a half lemons, honey, Dijon mustard, and a sprinkle of salt.
- Pour the olive oil into the bowl in a slow, steady stream while whisking vigorously to emulsify the dressing.
- Let the dressing sit for 15-20 minutes to allow flavors to meld.
- Thinly shave the fennel bulb and squeeze a bit of lemon juice over it to prevent browning.
- In a large bowl, combine the arugula and the shaved fennel.
- Pour the marinated dressing over the greens and gently massage it in.
- Top the salad with additional shaved Parmigiano Reggiano.
- Serve immediately and enjoy!
Notes
To keep the salad fresh, add dressing right before serving. This salad can be made ahead by preparing dressing and fennel in advance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 12mg
Keywords: salad, arugula, fennel, healthy, fresh