Arugula And Fennel Salad Recipes

ARUGULA, FENNEL, AND ORANGE SALAD

Steps:

• Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
• Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

FENNEL-ARUGULA SALAD

Steps:

• Quarter, core and thinly slice 1 large fennel bulb; chop 1/3 cup of the fronds. Combine in a large bowl with 6 thinly sliced celery stalks and 2 cups baby arugula. Toss with 3 tablespoons each olive oil and lemon juice, 1/4 teaspoon lemon zest, and salt and pepper to taste.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

FENNEL, ARUGULA AND STRAWBERRY SALAD

Steps:

• Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
• Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.

ARUGULA AND FENNEL SALAD WITH LEMON-HERB VINAIGRETTE

Steps:

• Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer. Stir in the sugar and a pinch of salt. Add the onions and poach until fork tender. Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.
• Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender. Add the thyme and rosemary leaves and pulse to combine. Add the vinegar, lemon zest and juice, and a pinch of salt and pepper. With the motor running, slowly pour in the olive oil until the mixture is emulsified. Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
• Heat a small saute pan over medium-low heat. Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn! Remove from the heat and let cool.
• To assemble the salad, put the arugula in a large bowl, add the toasted almonds, grape tomatoes, fennel, cipollini onions, and a few spoonfuls of dressing. Add more dressing, to taste, and season with salt and pepper, if needed. Serve the salad on chilled plates and garnish the top with cheese