Arugula Fennel Salad

arugula fennel salad in a wooden bowl

This bright, light but flavorful arugula fennel salad is an easy side or light lunch or dinner.

This simple side salad goes well with almost any main course, from pasta dishes to grilled meat.

Arugula Fennel Salad

The tangy lemon-dijon dressing is perfect with the peppery bite of arugula and light licorice flavor of fennel. Topped with the salty tang of Pecorino Romano brings it all together.

arugula fennel salad in a wooden bowl

Ingredients Needed for Arugula Fennel Salad Recipe

  • Arugula or Baby Arugula
  • Large fennel bulb
  • Shallot
  • Fresh lemon juice
  • Dijon mustard
  • Fresh thyme
  • Garlic
  • Olive oil
  • Kosher salt or sea salt
  • Black pepper
  • Pecorino Romano (or shaved parmesan cheese)

How to Make Arugula and Fennel Salad

This salad comes together quickly. Slicing the fennel (shaved fennel) is the hardest part.

salad ingredients

In a small bowl or jar whisk the shallot, lemon juice, dijon mustard, thyme, minced garlic, kosher salt, and black pepper. Slowly drizzle the olive oil in while whisking constantly. Set aside.

Trim the stalks of the fennel and discard. Slice in half and remove the core. Use a mandoline to slice the fennel thin (or a sharp knife). We highly recommend a mandoline!

In a large salad bowl toss, the thinly sliced fennel and arugula leaves together.

Drizzle half of the lemon dressing over the salad and toss. Reserve the remaining dressing for those who might like more.

Top with shaved Pecorino Romano. Or you can use Parmesan. The amount will depend on your preference. We like loads!

arugula fennel salad in wooden bowl

Taste for seasoning and add more salt and pepper if desired. You can also garnish with a few fennel fronds.

There is one thing I can’t tolerate and that’s soggy overdressed salad greens. This is why I recommend just using half at first.

A simple salad with peppery arugula and crunchy fennel tossed in a lemon-dijon vinaigrette and topped with Pecorino Romano. Perfect side salad for any meal!

Arugula Salad Recipe Options

This is a simple salad that you could change up with different additions.

  • Try adding toasted pine nuts or walnuts.
  • Not a fennel fan? Replace it with thinly sliced celery or radishes.
  • Not an arugula fan? Use spring mix greens instead.
  • Try adding some shaved apples for a little sweetness.
  • Switch up the cheese and use feta if you like.
  • Make a meal and add in some leftover chicken.
salad in wooden bowl

Other Salad Recipes

arugula fennel salad in a wooden bowl
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Arugula Fennel Salad

A simple salad with peppery arugula and crunchy fennel tossed in a lemon-dijon vinaigrette and topped with Pecorino Romano. Perfect side salad for any meal!
Prep Time15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: arugula, fennel, salad
Servings: 4
Calories: 184kcal
Author: DSTR

Ingredients

Vinaigrette

  • 1 small Shallot minced, about 1 tablespoon
  • 1 1/2 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Fresh thyme minced (or 1/2 tsp dried thyme)
  • 1 small clove Garlic minced
  • 1/4 tsp Kosher salt
  • 1/8 tsp Black pepper
  • 1/4 cup Olive oil

Salad

  • 6 oz Arugula or baby arugula
  • 1 large Fennel bulb stems removed, cored, and sliced thin
  • 1 oz Pecorino Romano Grated or shaved (or Parmesan)

Instructions

Vinaigrette

  • In a small bowl or jar whisk the shallot, lemon juice, dijon mustard, thyme, minced garlic, kosher salt, and black pepper. Slowly drizzle the olive oil in while whisking constantly. Set aside.

Salad

  • Trim the stalks of the fennel and discard. Slice in half and remove the core. Use a mandoline to slice the fennel thin (or a sharp knife). We highly recommend a mandoline!
  • In a large bowl toss the thinly sliced fennel and arugula leaves together.
  • Drizzle half of the lemon dressing over the salad and toss. Reserve the remaining dressing for those who might like more.
  • Top with grated Pecorino Romano.
  • Taste for seasoning and add more salt and pepper if desired.

Notes

Add more vinaigrette if desired. But don’t drown it. You don’t want soggy arugula.

Nutrition

Calories: 184kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 288mg | Potassium: 443mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1143IU | Vitamin C: 18mg | Calcium: 180mg | Iron: 1mg

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