Arugula Fennel Salad

Name: Arugula Fennel Salad
Total time: 20 min
Yield: 6
Ingredients: Salad — 2 Medium Fennel Bulbs (Very Thinly Sliced); Salad — 5 oz Baby Arugula; Salad — ½ cup Parmigiano Reggiano (Shaved); Lemon-Dijon Vinaigrette — ¼ cup Extra Virgin Olive Oil; Lemon-Dijon Vinaigrette — 1 Tbsp Fresh Lemon Juice; Lemon-Dijon Vinaigrette — 1 Tbsp Red Wine Vinegar; Lemon-Dijon Vinaigrette — 1 tsp Dijon Mustard; Lemon-Dijon Vinaigrette — ½ tsp Lemon Zest; Lemon-Dijon Vinaigrette — Kosher Salt to Taste; Lemon-Dijon Vinaigrette — Coarse Ground Black Pepper to Taste

Shaved fennel and baby arugula with lemon-Dijon vinaigrette and Parmesan.

Ingredients

Salad — 2 Medium Fennel Bulbs (Very Thinly Sliced)
Salad — 5 oz Baby Arugula
Salad — ½ cup Parmigiano Reggiano (Shaved)
Lemon-Dijon Vinaigrette — ¼ cup Extra Virgin Olive Oil
Lemon-Dijon Vinaigrette — 1 Tbsp Fresh Lemon Juice
Lemon-Dijon Vinaigrette — 1 Tbsp Red Wine Vinegar
Lemon-Dijon Vinaigrette — 1 tsp Dijon Mustard
Lemon-Dijon Vinaigrette — ½ tsp Lemon Zest
Lemon-Dijon Vinaigrette — Kosher Salt to Taste
Lemon-Dijon Vinaigrette — Coarse Ground Black Pepper to Taste

Method

PREPARE THE FENNEL: Trim the stalks, reserving a few fronds. Halve the bulbs lengthwise, remove most of the tough core and slice very thinly. Soak in ice water for 10–15 minutes, then drain and dry thoroughly.
MAKE THE VINAIGRETTE: Whisk the lemon juice, red wine vinegar, Dijon and lemon zest. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
TOSS AND FINISH: Combine the fennel and arugula. Add about two-thirds of the dressing and toss, then add more only as needed to lightly coat. Finish with shaved Parmesan and the reserved fennel fronds.