Arugula and Fennel Salad
Serves 4
Time 10 min
With its spicy, peppery bite, arugula pairs well with fennel, red onion and freshly shaved Parmesan cheese.
Special Diets:
Ingredients
- 4 cups arugula
- 1 large fennel bulb, trimmed and very thinly sliced
- 1/4 medium red onion, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons aged balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 1/3 cup freshly shaved Parmigiano Reggiano cheese
Method
Arrange arugula on a large platter. Top with fennel and red onion slices.
Put mustard, salt and pepper in a medium bowl.
Whisk in vinegar to combine.
Gradually whisk in olive oil until vinaigrette emulsifies.
Taste and adjust seasoning.
Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.
Nutritional Info:
Per serving: 250 calories (210 from fat), 23g total fat, 4g saturated fat, 5mg cholesterol, 460mg sodium, 9g carbohydrates (3g dietary fiber, 3g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 cups arugula
- 1 large fennel bulb, trimmed and very thinly sliced
- 1/4 medium red onion, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons aged balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 1/3 cup freshly shaved Parmigiano Reggiano cheese