Arugula and Shaved Fennel Salad
A bright and crunchy salad featuring shaved fennel, peppery arugula, and a luscious honey-Dijon dressing. Topped with fresh Parmigiano, this salad is packed with fiber, vitamins, and healthy fats, making it a quick, satisfying, and nutritious option for lunch, dinner, or entertaining.
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.
