This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Side Dish
Arugula-Fennel Salad - TastyPlanner.com
Refreshing & bitey spring salad
Recipe Source: Foodandwine.com
1 tablespoon very finely chopped shallot
2 teaspoons fresh lemon juice
1/2 teaspoon dijon mustard
3 tablespoons canola oil
6 ounces baby arugula leaves, washed and spun dry
1/2 fennel bulb, cored and very thinly sliced
Kosher salt and freshly ground black pepper
In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve.