This simple salad will make any meal complete. It takes seconds to make, even counting the time to make an easy vinaigrette of lemon juice and olive oil. Pair it with grilled salmon or serve it alongside an egg casserole.

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Arugula and Fennel Salad
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Course Lunch, Side Dish
Cuisine French
Servings
People
Ingredients
Course Lunch, Side Dish
Cuisine French
Servings
People
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking. Use a vegetable peeler to shave a few slices of parmesan over the top of the salad. Serve immediately.
Recipe Notes

Any Spring Mix can replace the Arugula in this recipe. Make a meal out of it, toast some garlic bread to round it out.

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