Arugula, Fennel And Grape Salad With Cashews

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
411
FAT
119%
CHOL
0%
SOD
23%

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Ingredients for 4 servings

4 cups packed baby arugula

1 small fennel bulb

1 cup red seedless grapes

1/2 cup roasted cashews

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

2 teaspoons sugar

1/2 teaspoon sea salt

Freshly ground black pepper

Preparation

1.

Wash arugula in cold water then dry in a salad spinner or on paper towels

2.

Wash fennel bulb, then using a mandolin or sharp knife, shave the mandolin lengthwise so each piece is still held together by the root part

3.

Drop shaved fennel pieces in a large bowl of ice water for 1 minutes to crisp then drain and dry. Make dressing by combining mustard and lemon juice in a large mixing bowl

4.

Whisk the mixture and as you whisk slowly drizzle in the olive oil until the mixture has emulsified

5.

Season with sugar, salt and pepper. When ready to serve, toss salad ingredients together in a large salad bowl and dress with lemon vinaigrette.

View instructions at
Tyler Florence

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