Side Dish: United States – Zesty Arugula and Fennel Crunch Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

5 oz (142 g) / about 5 cups (140 g) baby arugula, chilled
1 medium fennel bulb, cored and very thinly sliced (reserve some fronds)
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey (or a pinch of sugar)
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 3 cup (30 g) shaved Parmesan
1 / 4 cup (30 g) sliced almonds, toasted

Show original ingredient measurements

5 oz / 140 g (about 5 cups) baby arugula, chilled
1 medium fennel bulb, cored and very thinly sliced (reserve some fronds)
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 / 2 tsp honey (or a pinch of sugar)
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 3 cup (30 g) shaved Parmesan
1 / 4 cup (30 g) sliced almonds, toasted

Instructions

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together lemon juice, lemon zest, Dijon, honey, olive oil, salt, and several grinds of black pepper until emulsified.
In a large bowl, combine arugula, sliced fennel, and a tablespoon of chopped fennel fronds. Drizzle with about two-thirds of the dressing and toss until lightly coated.
Add toasted almonds and shaved Parmesan; gently toss, adding more dressing as needed. Finish with a pinch of salt and extra pepper to taste. Serve immediately for maximum crunch.