Salad: United States – Arugula and Fennel Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Total 18 min

Ingredients

3 cups (90 g) baby arugula
1 medium fennel bulb, cored and shaved paper-thin (about 2 cups / 150 g)
2 tbsp (8 g) fennel fronds, chopped
4 small radishes, shaved thin
1 small celery stalk, thinly sliced on the bias (optional)
1 / 4 cup (20 g) shaved Parmesan or Grana Padano
1 small lemon, halved (for charring)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh juice from the charred lemon
1 tsp sherry vinegar or white wine vinegar
1 / 2 tsp honey
1 / 4 tsp Dijon mustard
1 tsp pink peppercorns, lightly crushed (or 1 / 2 tsp freshly ground black pepper)
Finely grated zest of 1 lemon
Kosher salt, to taste
2 tbsp (8 g) flat-leaf parsley leaves, torn

Instructions

Char the lemon: Heat a small dry skillet over medium-high. Place the lemon halves cut-side down and cook until deeply caramelized, 2–3 minutes. Let cool slightly, then juice one half.
Make the vinaigrette: In a small bowl, whisk olive oil, 1 tbsp charred lemon juice, vinegar, honey, Dijon, crushed pink peppercorns, and a pinch of salt until emulsified.
Prep the vegetables: Shave fennel (use a mandoline if possible) and toss with a pinch of salt. Add the chopped fennel fronds, shaved radishes, and celery if using.
Assemble: In a large bowl, combine arugula, fennel mixture, parsley, and half the Parmesan. Drizzle with just enough vinaigrette to lightly coat and toss gently.
Finish and serve: Taste and season with salt as needed. Plate, then top with remaining Parmesan, a dusting of lemon zest, and a final crack of pepper. Serve immediately with the remaining charred lemon half for extra brightness.