Arugula-fennel Salad


  • 1 tablespoon  very finely chopped shallot
  • 2 teaspoons  fresh lemon juice
  • 1/2 teaspoon  Dijon mustard
  • 3 tablespoons  canola oil
  • 6 ounces  baby arugula leaves, washed and spun dry
  • 1/2   fennel bulb, cored and very thinly sliced
  •   Kosher salt and freshly ground black pepper


Eugenia Bone, Prolific Home Cook, Writer And Author Of Well-Preserved, Serves This Simple Green Salad With A Cheese Plate And Plenty Of Rustic Bread. She Always Includes Taleggio And Aged Parmigiano-Reggiano, As Well As Fresh Imported Sheep's-milk Ric Favicon
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