Friday, March 5, 2010

Arugula and Fennel Salad, Three ways

There's little more satisfying than starting a meal with a beautiful salad of greens. I am sharing a few favorite winter salad recipes using arugula and fennel. I'm not a big fennel person but the acidity in these salads balances out the fennel nicely.

The first focuses on bright lemon flavors and the nuttiness of parmigiano reggiano, the second adds a nice tangy sweetness with oranges, and the third has a nice kick from the creamy dijon dressing. Shaving the fennel with a knife makes me want to buy a mandoline!


Arugula and Fennel with Parmigiano

6 oz baby arugula
1/2 fennel bulb, very finely sliced
1/4 red onion or 2 tbsp shallot, minced
1/2 lemon, juiced
2 oz parmigiano reggiano 
2 tbsp olive oil
sea salt
fresh ground pepper

Trim and core the fennel bulb, reserving the fronds. Finely shave the bulb with a sharp knife or mandoline. In large bowl, add red onion and lemon juice. Season with salt and pepper. Slowly whisk in the olive oil. Add arugula and fennel. Toss. Using a vegetable peeler, shave pieces of parmigiano reggiano. Toss again. Garnish with some of the reserve fennel fronds. Serve immediately.

Arugula, Fennel and Orange Salad

Skip the red onion and parmigiano reggiano. Instead slice 1 mandarin orange (peeled and white parts removed) crosswise into 1/4" slices. Whisk lemon, olive oil, salt and pepper as before. Add arugula, fennel, and orange slices. Toss. Serve immediately.


Arugula and Fennel with creamy Dijon (adapted from Food & Wine Magazine)

6 oz baby arugula
1/2 fennel bulb, very finely sliced
1/2 shallot, minced
1/2 lemon, juiced
1/2 tsp dijon
3 tbsp canola oil
sea salt
fresh ground pepper

Trim and core the fennel bulb. Finely shave the bulb with a sharp knife or mandoline.  In a large bowl, combine shallot, lemon juice, and dijon. Season with salt and pepper. Slowly whisk in the canola oil until creamy. Add arugula and fennel. Toss. Serve immediately.

Serve this simple salad with crusty baguette and an earthy camembert. The spice and cream of camembert will hold up to the arugula. Can also pair with Cypress Grove Purple Haze: a goat's milk cheese dusted with lavender and fennel pollen. I absolutely love this cheese from the makers of the beloved Humboldt Fog. The fresh, tangy goat cheese has good acidity that will stand up to peppery arugula.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...