Shaved Fennel Rocket Salad Recipes

ROCKET SALAD WITH BALSAMIC DRESSING AND SHAVED PARMESAN

Rocket Salad with Balsamic Dressing and Shaved Parmesan image

Recipe video above. A classic side salad that makes an appearance on fine dining restaurants and local bistros! It goes with virtually every Western dish, with the pepper flavour of rocket lettuce making it ideal to pair with rich meat-heavy or carb heavy mains like pastas and roasts.

Provided by Nagi

Time 5m

Number Of Ingredients 5

Ingredients

150g / 5 oz rocket / arugula ((4 big handfuls))
15g / 0.5oz parmesan (, shaved finely using vegetable peeler)
1 tbsp balsamic vinegar
2 1/2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper

Steps:

Shake Balsamic Dressing in jar.
Place rocket in a bowl, drizzle with Dressing then toss.
Transfer to serving bowl. Shave over parmesan. Serve immediately.

Nutrition Facts : Calories 105 kcal, Carbohydrate 2 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHAVED FENNEL SALAD

Shaved Fennel Salad image

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing-lemon juice, the zest, vinegar, mint, and red pepper flakes-just in case you were worried about palate fatigue. This is what salad looks like in 2018.

Provided by Andy Baraghani

Categories Bon Appétit Salad Fennel Spring Walnut Mint Parmesan Vegetarian Side Easter

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups coarsely torn sourdough bread
1/2 cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
3/4 cup torn mint leaves
1/2 lemon
2 oz. Parmesan, shaved

Steps:

Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

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