Arugula Fennel Salad with Honey Dijon Dressing
Peppery arugula and shaved fennel tossed in a honey dijon dressing made with parmigiano, honey, dijon, and lemon.
Equipment
- Bowl
- whisk
- mandoline (optional)
Ingredients
- ⅓ cup parmigiano reggiano freshly grated, plus more shaved for topping
- 2 lemons
- 1 ½ tbsp honey
- 1 ½ tsp dijon mustard
- salt to taste
- ⅓ cup olive oil plus 2 tbsp
- 1 fennel bulb shaved
- 5 oz arugula 1 container
Instructions
- Honey Dijon Dressing: Whisk together the parmigiano, the zest of 1 lemon, the lemon juice from 1 ½ (save the other half for later), honey, dijon, and salt in a bowl. Slowly drizzle in the olive oil a little at a time, whisking constantly, until the dressing thickens and comes together smooth. Cover and let rest in the fridge for at least 15-20 minutes.⅓ cup parmigiano reggiano, 2 lemons, 1 ½ tbsp honey, 1 ½ tsp dijon mustard, salt, ⅓ cup olive oil
- Trim and Shave the Fennel: Cut the stalks and fronds off the fennel bulb. Halve the bulb through the root and cut out the core. Shave the halves thin on a mandoline or with a knife. With the left over lemon, squeeze a bit of lemon juice over the fennel so it doesn't discolor while the dressing rests.1 fennel bulb
- Assemble: Add the arugula and fennel to a bowl. Massage in the dressing. Top with shaved parmigiano.5 oz arugula
Nutrition
Calories: 260kcal, Carbohydrates: 17g, Protein: 5g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 6mg, Sodium: 196mg, Potassium: 462mg, Fiber: 4g, Sugar: 11g, Vitamin A: 998IU, Vitamin C: 41mg, Calcium: 200mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.