Arugula, Fennel and Parmesan
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
Ingredients
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
Preparation
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.
