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Fennel & Arugula Salad 💚 This is the BEST salad ever and by far, one of my most VIRAL recipes to date, and with good reason is you ask me, because it is simple, delicious, and perfection!
If you loved this recipe, check out my Cucumber Fennel Salad!
Why You’ll Love Arugula Fennel Salad
This arugula fennel salad truly is delicious, and it is one of those recipes where simplicity wins. I literally serve it every time I host and it is always a hit. It’s fresh, simple and very balanced. The dressing… my gosh I could literally eat it by the spoonful. Another plus of the dressing is that is one of those dressings that can be made ahead of time and enjoyed with veggies, chicken, grain salads etc!
How To Prepare Arugula Fennel Salad
🧀 First, add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 1.5 lemons, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 minutes.
🍋 Secondly, shave the fennel and squeeze a bit of lemon so it doesn’t turn.
🥬 Then, add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want.
❤️ Lastly, shave more parmigiano on top and that’s it.
Substitutions and Variations
- As far as substitutions go, like most of my recipes this is very versatile. You can use Pecorino or Grana Padano instead of Parmigiano Reggiano.
- If you aren’t into arugula (GASPS AUDIBLY & JUDGES SILENTLY), you can literally use any green you do like! If you choose to use kale, then make sure to massage the dressing in!
- You can use agave nectar or maple syrup instead of honey. Personally, I don’t love it with maple syrup but feel free to give it a shot.
Chef Nadia’s Tip
Always massage the dressing in VS just pouring it on top. Makes it taste better.
Similar Recipes
Common Questions
You can use any greens of your choice, such as kale! If you do use kale, make sure you massage the dressing in.
You can use Pecorino or Grana Padano instead.
You can use agave nectar or maple syrup. I have tried it with maple syrup and I personally don’t love it but feel free to give it a shot.
I use Local Hive and Nature Nate’s.
Arugula Fennel Salad
Ingredients
- 5 oz arugula, 1 container
- 1 fennel, shaved
- 1/3 cup parmigiano reggiano, freshly gated and shaved for topping the salad
- 1 large lemon, I did 1.5 lemons
- 1/3 cup olive oil, plus 2 tbsp
- 1.5 tbsp honey
- 1.5 tsp dijon mustard
- Salt, to taste, I used my seasoned salt
Instructions
- First, add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 1.5 lemons, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 minutes.
- Secondly, shave the fennel and squeeze a bit of lemon so it doesn’t turn.
- Then, add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want.
- Lastly, shave more parmigiano on top and that’s it.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In your Fennel & Arugula Salad you listed 1.5 lemons in the ingredient list. But then in the Directions you list “juice of 2”. Did you use the juice of 1.5 or 2 lemons? thank you
Hi Cynthia, I used the used of 1.5! My mistake, thank you for catching it.
I am forever thought about this, thanks for putting up.