Arugula and Fennel Salad with Charred Lemon-Caper Vinaigrette
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
5 oz (140 g) baby arugula 1 medium fennel bulb, trimmed and shaved paper-thin (plus 2 tbsp (30 ml) chopped fronds) 1 small radicchio, cored and thinly sliced 1 / 2 cup (50 g) shaved Parmigiano-Reggiano 1 / 3 cup (35 g) toasted walnuts, roughly chopped 1 lemon, halved (for charring) 1 small shallot, finely minced 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey (optional) 1 / 3 cup (80 ml) extra-virgin olive oil Sea salt to taste Freshly ground black pepper to taste
Show original ingredient measurements
5 oz / 140 g baby arugula 1 medium fennel bulb, trimmed and shaved paper-thin (plus 2 tbsp chopped fronds) 1 small radicchio, cored and thinly sliced 1 / 2 cup (50 g) shaved Parmigiano-Reggiano 1 / 3 cup (35 g) toasted walnuts, roughly chopped 1 lemon, halved (for charring) 1 small shallot, finely minced 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey (optional) 1 / 3 cup (80 ml) extra-virgin olive oil Sea salt to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Heat a skillet or grill over medium-high. Place the lemon halves cut-side down and cook until well charred, 2–3 minutes. Cool slightly, then juice (you should have about 2–3 tbsp (30 to 45 ml)). 2. In a bowl, whisk the charred lemon juice with the shallot, capers, Dijon, and honey. While whisking, stream in the olive oil until emulsified. Season with salt and black pepper to taste. 3. In a large bowl, combine the arugula, shaved fennel, radicchio, and chopped fennel fronds. Add about two-thirds of the vinaigrette and toss gently to coat. 4. Transfer to a platter, scatter with shaved Parmigiano-Reggiano and toasted walnuts, and drizzle with a little more vinaigrette if needed. Finish with freshly ground black pepper and serve immediately.
Show original instructions
1. Heat a skillet or grill over medium-high. Place the lemon halves cut-side down and cook until well charred, 2–3 minutes. Cool slightly, then juice (you should have about 2–3 tbsp). 2. In a bowl, whisk the charred lemon juice with the shallot, capers, Dijon, and honey. While whisking, stream in the olive oil until emulsified. Season with salt and black pepper to taste. 3. In a large bowl, combine the arugula, shaved fennel, radicchio, and chopped fennel fronds. Add about two-thirds of the vinaigrette and toss gently to coat. 4. Transfer to a platter, scatter with shaved Parmigiano-Reggiano and toasted walnuts, and drizzle with a little more vinaigrette if needed. Finish with freshly ground black pepper and serve immediately.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:16+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.