Arugula salad with fennel and shaved Parmesan

#dishes/salad #dietary/vegetarian #dietary/gluten-free #scalable #active-time/30mins-or-less
Salad cookbook
Servings: 4 to 6

Ingredients

• 6 oz baby arugula
• 1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
• 1.5 tbsp lemon juice
• 1 small shallot, minced
• 1 tsp Dijon mustard
• 1 tsp minced fresh thyme or rosemary
• 1 small garlic clove, minced
• 1/8 tsp table salt
• Pinch pepper
• 1/4 cup olive oil
• 1 oz Parmesan cheese, shaved

Instructions

1. Gently toss arugula and fennel together in a large bowl. Whisk lemon juice, shallot, mustard, thyme, garlic, salt, and pepper together in a small bowl. Whisking constantly, drizzle in oil until emulsified. Drizzle dressing over salad and gently toss to coat. Season with salt and pepper to taste. Serve, topping individual portions with Parmesan.

Journal

• 2025-02-09: Made for super bowl party. Tasty! Very fresh-tasting.
• 2025-05-12: Made for bbq at our place. Good salad.