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!
Servings: 4
Calories: 184kcal
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