ARUGULA AND FENNEL SALAD
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.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA
Categories Salad Cheese Leafy Green Vegetable Appetizer No-Cook Low Carb Vegetarian Quick & Easy Ricotta Fennel Arugula Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
- Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.
ARUGULA AND RICOTTA SALATA SALAD WITH DIJON VINAIGRETTE
Make and share this Arugula and Ricotta Salata Salad With Dijon Vinaigrette recipe from Food.com.
Provided by Starbucks
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make the Dijon Mustard Vinaigrette: Put the shallots, vinegar, bay leaf, and thyme into a small pot set over medium heat. Cook the vinegar until it is reduced to a syrup, about 10 minutes. Remove the bay leaf and thyme stem.
- Pour the reduction into a mixing bowl. Set the mixing bowl on a kitchen towel shaped into a circle to prevent the bowl from wobbling. Whisk in the honey, mustard, and salt. Slowly drizzle in the oil, whisking constantly to emulsify the vinaigrette. If the vinaigrette appears to thicken too much, add a teaspoon of cold water.
- Put the arugula in a bowl and dress with the Dijon Mustard Vinaigrette. Use a vegetable peeler to shave the ricotta salata into the arugula. Toss to combine.
Nutrition Facts : Calories 186.5, Fat 13.7, SaturatedFat 1.9, Sodium 102.8, Carbohydrate 11.3, Fiber 0.5, Sugar 9.4, Protein 0.8
ARUGULA, FENNEL, AND PARMESAN SALAD
Steps:
- Remove fronds, stalks, and tough outer layer from fennel. Halve bulb lengthwise and cut into paper-thin slices with a mandoline or other manual slicer. Whisk together broth, lemon juice, oil, sugar, and salt and pepper to taste in a large bowl. Add fennel, arugula, and onion, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure 1/4 cup.
- Serve salad sprinkled with Parmesan.
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