Arugula-Fennel Salad
Recipe from
Food & Wine
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.
Servings:
4
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
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1 tablespoonvery finely chopped shallotsee savings
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2 teaspoonsfresh lemon juicesee savings
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1/2 teaspoonDijon mustardsee savings
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3 tablespoonscanola oilsee savings
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6 ouncesbaby arugula leaves, washed and spun drysee savings
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1/2fennel bulb, cored and very thinly slicedsee savings
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Kosher salt and freshly ground black peppersee savings
Directions
1.
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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