Appetizer: Italy – Fennel e Rucola con Vinaigrette al Limone e Rosmarino (Fennel and Arugula with Lemon-Rosemary Vinaigrette)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 3 min

Total 15 min

Ingredients

1 large fennel bulb, fronds reserved
3 cups (90 g) baby arugula, lightly packed
1 lemon, halved
1 tsp (1 g) fresh rosemary, finely minced
1/4 cup (60 ml) extra-virgin olive oil, plus more to finish
1 tsp (7 g) honey
1/2 tsp (2.5 g) Dijon mustard
1/2 tsp (3 g) kosher salt, plus a pinch for fennel
Freshly ground black pepper to taste
Pinch red pepper flakes (optional)
1/3 cup (30 g) Pecorino Toscano or Romano, shaved
1/4 cup (30 g) toasted Marcona almonds or toasted walnuts, roughly chopped
6–8 oil-cured black olives, pitted and slivered (optional)

Instructions

1. Heat a skillet or grill over high heat. Place the lemon halves cut-side down and cook until well charred and softened, 2–3 minutes. Let cool slightly.
2. Juice the charred lemon into a bowl (about 2–3 tablespoons). Whisk in rosemary, honey, Dijon, kosher salt, several grinds of black pepper, and red pepper flakes if using. Slowly whisk in the 1/4 cup olive oil until emulsified; adjust seasoning to taste.
3. Trim fennel: remove stalks, reserving fronds. Halve the bulb, remove core, and thinly shave using a mandoline or sharp knife. Toss the shaved fennel with a pinch of salt and a teaspoon of the vinaigrette to keep it crisp.
4. In a large bowl, combine arugula, shaved fennel, a tablespoon of chopped fennel fronds, and olives if using. Drizzle in just enough vinaigrette to lightly coat and toss gently.
5. Plate the salad and shower with shaved Pecorino and toasted almonds. Finish with a light drizzle of olive oil and a few more grinds of black pepper.
6. Serve immediately.