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–+ servings

Arugula Fennel Salad

By: Nadia Aidi
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Servings: 2 servings
Arugula Fennel Salad 🥗 This is the BEST salad ever! So simple and I literally serve it every time I host, it is always a hit. Don’t even get me started on the dressing…I could literally eat it by the spoonful.
Prep 20 minutes
Cook 0 minutes
Total 20 minutes
An arugula fennel salad with a delicious honey dijon dressing with a lemon on the side and fork in the plate.

Equipment

Ingredients

  • ⅓ cup parmigiano reggiano freshly gated + more shaved for topping
  • 1 ½ large lemon zest of 1 and the juice of 1 ½ lemons
  • 1 ½ tbsp honey
  • 1 ½ tsp dijon mustard
  • salt to taste, I used my seasoned salt
  • ⅓ cup olive oil plus 2 tbsp
  • 1 fennel shaved
  • 5 oz arugula 1 container

Instructions

  • To a bowl add freshly grated parmigiano, the zest of 1 lemon, the juice of 1 ½ lemons, honey, dijon, salt. Add the olive oil in a slow stream while whisking really well to emulsify. Let it sit for 15-20 minutes.
  • While that marinates, shave the fennel and squeeze a bit of lemon on it so that it doesn’t turn.
  • Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want.
  • Shave more parmigiano on top and that is it.

Nutrition

Calories: 511kcal, Carbohydrates: 32g, Protein: 10g, Fat: 41g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 28g, Cholesterol: 11mg, Sodium: 391mg, Potassium: 887mg, Fiber: 7g, Sugar: 21g, Vitamin A: 1989IU, Vitamin C: 68mg, Calcium: 393mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info