Arugula Fennel Salad
4 Servings | 20-minute Prep Time
Ingredients
Salad:
5 oz Arugula
1 Fennel Bulb
Vinaigrette:
¼ cup Lemon Juice
½ cup Olive Oil
½ tsp Dijon Mustard
1 Garlic Clove, minced
1-2 Tbsp Honey
Salt to taste
Pepper to taste
Instructions
Wash and dry arugula, add to large salad serving bowl.
Trim stalks, fronds, and the very bottom from the fennel
bulb. Add fennel fronds to arugula. Use vegetable peeler or mandolin slicer to
shave the fennel bulb into paper thin slices. Add shaved fennel to arugula.
Add lemon juice, olive oil, Dijon mustard, garlic, honey,
salt, and pepper to a container that can be covered with a lid. Shake to create
vinaigrette. (If you’re planning on storing the vinaigrette, use a blender to
create a tighter emulsion and be sure to store it in the refrigerator.)
Dress salad with vinaigrette and enjoy.
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