Arugula Fennel Salad with Meyer Lemon VinaigretteCourse: Lunch, DinnerCuisine: AmericanDifficulty: Easy
I love this salad as I have made it for years without a recipe. Arugula, fennel, and lemons are staples in my kitchen. I love fennel so I always use it raw in my salads but love it chopped it big bits tossed with potatoes or cauliflower for roasting. It is always delicious braised as well. Lemon zest and juice are used weekly if not daily. I love using lemon juice especially in spring and summer as the vinegar for salads of all kinds.
2 Tablespoons fresh Meyer lemon juice
2 Tablespoons fresh lemon juice
Fresh ground pepper
1/2 teaspoon dijon, optional
1/2 cup olive oil
2 large fennel bulbs, trimmed and sliced very thin
1 container of Arugula, 7-10 oz. (about 4-5 cups)
2 cups loosely packed pea tendrils or 1 container, rinsed
1 small/medium English Cucumber, sliced very thin
1 bunch of radishes, sliced thin, I add them for color and crunch
- In a jar with a tight fitting lid, combine lemon juices, salt, fresh ground pepper and mustard if using. Add the olive oil, cover and shake. Chill until ready to serve.
- In a bowl or on a platter, arrange arugula, pea tendrils, fennel, cucumber and radish (if using). Drizzle with dressing just before serving.
- The salad and dressing can be made a few hours ahead of time. Place both in the refrigerator until ready to drizzle with dressing and serve.