Arugula and Fennel Salad

Arugula and Fennel Salad

Serves 4
With its spicy, peppery bite, arugula pairs well with fennel, red onion and freshly shaved Parmesan cheese.
  • 4 cups arugula
  • 1 large fennel bulb, trimmed and very thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1 teaspoon Dijon mustard
  • Sea salt, to taste
  • Ground pepper, to taste
  • 2 tablespoons aged balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1/3 cup freshly shaved Parmigiano Reggiano cheese
You must be signed in to use shopping lists. Sign in or create account
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, (3 g dietary fiber, 3g sugar), 4g protein.
Special Diets: 

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. See our Terms of Service.

Recipe Discussion