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.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
FRESH FENNEL AND ARUGULA WITH MEYER LEMON DRESSING
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find them, use regular lemon juice and replace a third of it with fresh orange juice.
Provided by Art Smith
Categories HarperCollins Salad Dinner Fennel Arugula Orange Lemon Juice Winter Quick and Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
- To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
- Place the arugula in a medium mixing bowl and toss with remaining dressing.
- Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.
ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE
Steps:
- Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
- Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
- Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.
LEMON, FENNEL, AND ROCKET (ARUGULA) SALAD
Make and share this Lemon, Fennel, and Rocket (Arugula) Salad recipe from Food.com.
Provided by Annisette
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the lemons and oranges into thin slices, removing any seeds.
- Thinly slice the fennel.
- Wash and dry the rocket leaves and tear them into small pieces.
- Chill all ingredients while making the Toasted Sesame Dressing: heat the sesame oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly until lightly golden. Remove from heat and cool. Pour mixture into a small container. Whisk in the white wine vinegar and mustard, and season with salt and black pepper.
- Combine the fruit, fennel, rocket, pecans, and olives in a shallow serving bowl. Drizzle with the dressing.
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