Arugula Fennel Salad Recipes

Steps:

• Quarter, core and thinly slice 1 large fennel bulb; chop 1/3 cup of the fronds. Combine in a large bowl with 6 thinly sliced celery stalks and 2 cups baby arugula. Toss with 3 tablespoons each olive oil and lemon juice, 1/4 teaspoon lemon zest, and salt and pepper to taste.

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Steps:

• Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
• Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

Steps:

• In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Steps:

• Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
• Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.

Steps:

• Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
• Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.

Steps:

• Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
• Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.