Since we eat a lot of salads at Kitchen 511, I try to mix it up to avoid eating the same variety over and over. (Although if the girls had their choice, we'd have romaine seven nights a week, and Stephan's top pick would be Boston.) A favorite of mine is Arugula, Fennel and Parmesan with a lemon/olive oil dressing. (Sometimes I add shallots and dijon to the dressing, as outlined below; other times I use only olive oil and lemon. I love it both ways.) I love it for lunch, too. The combination of the peppery arugula, sweet fennel and salty Parmesan is perfection.
Makes 4 Servings
- 6 oz. of arugula, washed and dried
- 1 small fennel bulb, thinly sliced with a mandolin or knife. (Watch this video if you've never cut a fennel bulb before.)
- 3 tablespoons extra-virgin olive oil
- 1 scant tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard (optional)
- 1 small shallot, finely chopped (optional)
- Freshly ground black pepper
- Chunk of Parmesan cheese
- In a large salad bowl, whisk together lemon juice, shallots and mustard. Slowly add olive oil and whisk constantly until the dressing becomes creamy.
- Add arugula and fennel to the bowl and toss well. Top with shavings of Parmesan and freshly ground pepper and serve immediately.