Arugula & Fennel Salad with Lemon Vinaigrette
Peppery arugula with shaved fennel, Parmigiano, and a bright lemon-Dijon vinaigrette.
- baby arugula5 oz
- fennel bulb, shaved thin, held in ice water then drained1
- Parmigiano-Reggiano, shaved
- shallot, thinly sliced into rings1
- Dijon mustard1 tsp
- shallot, minced, for vinaigrette1
- lemon juice, for vinaigrette2 tbsp
- honey½ tsp
- extra-virgin olive oil6 tbsp
- kosher salt
- black pepper
- flaky salt, to finish
- 1
Shake together Dijon mustard, minced shallot, lemon juice, honey, olive oil, kosher salt, and black pepper in a jar until emulsified. Shave fennel into ice water to crisp.
- 2
Just before serving, drain fennel well. Toss baby arugula, drained fennel, shaved Parmigiano-Reggiano, and sliced shallot rings with the vinaigrette by hand. Finish with flaky salt.
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