Shaved Fennel & Arugula Salad

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Cook Taste Eat
Nutrition per serving    (USDA % daily values)
CAL
392
FAT
132%
CHOL
0%
SOD
5%

Comments

This combination with Fava beans and artichoke hearts or avocado is amazing
6c3fcc0e7ff4   •  28 Apr   •  Report
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Ingredients for 4 servings

1/2 cup fresh lemon juice, plus juice from 1/2 lemon for acidulated water

2 medium fennel bulbs

2 cups Sylvetta or other wild arugula

1 tablespoon Dijon mustard

¾ cup olive oil

Salt and freshly ground black pepper

Preparation

1.

Cut fennel in half and take the core out of the fennel.

2.

Fill a medium bowl with ice water and add juice of half a lemon. Using a mandolin, shave the fennel into very thin slices across the grain. Transfer to the bowl of acidulated ice water.

3.

Whisk the mustard and ½ cup lemon juice in a medium bowl. Slowly stream in olive oil while whisking to emulsify dressing.

4.

Once the fennel has crisped up, remove from the ice water and drain on a paper towel. Place in a medium-sized bowl.

5.

Add the arugula to the bowl with fennel and dress with the vinaigrette. Season with salt and pepper. Dressing the salad should take place immediately prior to serving.

View instructions at
Cook Taste Eat

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