This Arugula Fennel Salad is a crisp, refreshing, and nutrient-packed dish perfect for everyday meals.
Loaded with fiber-rich arugula, vitamin C from fresh lemon, and heart-healthy fats from olive oil, it’s light yet satisfying.
Topped with sharp Parmigiano and a touch of honey-Dijon dressing, this salad is quick, easy, and perfect for a healthy lunch or elegant dinner starter.
Arugula and Shaved Fennel Salad
Equipment
- 1 Bowl
- 1 Whisk
- 1 Cutting board
- 1 Knife
Ingredients
- ⅓ cup Parmigiano Reggiano freshly grated, plus extra for topping
- Zest of 1 large lemon
- Juice of 1½ large lemons
- 1½ tbsp Honey
- 1½ tsp Dijon Mustard
- Salt to taste (seasoned salt optional)
- ⅓ cup Olive Oil plus 2 tbsp for drizzling
- 1 Fennel bulb shaved
- 5 oz Arugula 1 container
Instructions
- Prepare the Dressing: In a medium-sized bowl, combine freshly grated Parmigiano Reggiano, the zest of one lemon, juice from one and a half lemons, honey, Dijon mustard, and a pinch of salt. Use a whisk to blend the ingredients thoroughly. Slowly drizzle in the olive oil while continuously whisking to create a smooth, creamy emulsion. This step ensures the flavors meld beautifully and the dressing becomes slightly thickened.
- Marinate for Flavor: Allow the dressing to rest for 15–20 minutes. This waiting period lets the Parmigiano infuse the citrus and honey-Dijon mixture, creating a rich, harmonious flavor that will coat the salad perfectly. The longer it sits, the more the flavors develop, enhancing the overall taste of the salad.
- Shave the Fennel: While the dressing is resting, prepare the fennel bulb. Trim the base and remove any tough outer layers. Using a sharp knife or a mandoline, thinly shave the fennel into delicate slices. The thin slices provide a tender yet crisp texture, making each bite pleasantly crunchy.
- Prevent Browning: To keep the fennel bright and fresh, lightly squeeze a little lemon juice over the shaved pieces. This helps maintain its pale color and prevents oxidation, ensuring the salad looks as vibrant as it tastes.
- Combine Greens and Fennel: Place the arugula in a large salad bowl. Add the shaved fennel on top, mixing gently to combine. Take care not to bruise the leaves, as arugula is delicate and can wilt if handled too roughly.
- Dress the Salad: Pour the prepared dressing over the arugula and fennel. Using clean hands or salad tongs, gently massage the dressing into the leaves and fennel. This ensures each piece is evenly coated, allowing every bite to be bursting with flavor. Adjust the amount of dressing according to taste preference, adding more for a richer flavor or less for a lighter touch.
- Add Finishing Touches: Once dressed, shave additional Parmigiano Reggiano over the top of the salad. The cheese adds a nutty, salty contrast to the peppery arugula and sweet-tangy dressing, elevating the salad’s flavor profile.
- Serve Immediately: Transfer the salad to individual plates or leave in the bowl for sharing. This salad is best enjoyed fresh, as the arugula retains its crispness and the fennel remains tender-crisp. Serve as a refreshing starter, a side dish, or a light main course.
- Optional Presentation Tip: Garnish with a few lemon wedges on the side for added visual appeal and a zesty finish. A drizzle of extra olive oil over the top right before serving can also enhance richness and shine, making the salad irresistible.
Notes
- Use a sharp knife or mandoline to thinly slice the fennel for the best texture and even flavor distribution.
- Freshly grated Parmigiano Reggiano is essential; pre-grated cheese won’t melt into the dressing as smoothly.
- Allowing the dressing to rest enhances its flavor and helps it emulsify, creating a creamy, luscious coating for the greens.
- Massage the dressing into the salad gently; over-handling arugula can bruise the leaves.
- Adjust honey and Dijon amounts to taste; small tweaks can balance sweetness and tang to your preference.
Chef’s Secrets: Tips For Best Flavor
To elevate this salad to a restaurant-quality level, pay attention to ingredient quality and timing.
Fresh arugula with vibrant green leaves ensures a peppery bite that complements the sweet and tangy dressing.
Always zest the lemon just before mixing to preserve its bright, aromatic oils. Slowly whisking the olive oil into the honey-Dijon mixture allows a silky emulsion to form, clinging perfectly to every leaf.
For extra depth, let the dressing rest for at least 15 minutes so the flavors meld fully.
Finally, shaving Parmigiano Reggiano just before serving preserves its delicate texture and nutty aroma.
Serving Suggestions: Ideas For Perfect Pairings
This salad shines as a light starter or side dish to grilled proteins such as salmon, chicken, or shrimp.
For a vegetarian-friendly option, serve alongside roasted vegetables or a quinoa bowl.
Add toasted nuts like almonds or walnuts for crunch, or scatter seasonal berries for a hint of sweetness.
Serve immediately after tossing with the dressing to maintain crispness, and consider pairing with a chilled white wine or sparkling water with lemon to complement the fresh, citrusy flavors.
Storage Tips: Keeping Salad Fresh Longer
Arugula and fennel are best enjoyed fresh, but you can store components separately to extend shelf life.
Keep the dressing in an airtight container in the refrigerator for up to one week.
Store arugula in a dry paper towel-lined container to absorb excess moisture and maintain crispness for 2–3 days.
Fennel can be shaved and kept in an airtight container with a squeeze of lemon juice for up to 1 day.
Avoid tossing the salad until just before serving to prevent soggy greens.
Frequently Asked Questions
1. Can I use pre-shredded fennel?
Pre-shredded fennel can work in a pinch, but freshly shaved fennel has a more delicate texture and subtle flavor that elevates the salad significantly.
2. Is this salad vegan-friendly?
To make it vegan, substitute Parmigiano Reggiano with a plant-based hard cheese or nutritional yeast and ensure the honey is replaced with maple syrup or agave.
3. Can I make this salad ahead of time?
Yes, you can prep the dressing up to a week in advance and shave the fennel ahead of time, but toss the arugula just before serving to maintain crispness.
4. Can I substitute arugula with other greens?
Yes, baby spinach, mixed salad greens, or watercress can be used, though arugula’s peppery bite is key to balancing the sweet and tangy dressing.
5. How can I enhance the salad’s texture?
Add toasted nuts, seeds, or croutons for crunch, or include thinly sliced radishes or apples for extra freshness and a hint of sweetness.
