ARUGULA & FENNEL SALAD
Salad shouldn’t be merely a delivery system for dressing. It shouldn’t be labour intensive either. This salad is loaded with flavour and requires no chopping, just a few minutes with a grater. The result is an eclectic mix of peppery arugula, delicate fennel, crunchy nuts and a tangy-sweet dressing that balances the dish.
1 five-ounce (142 g) package arugula (about 4 cups) 1 cup (250 ml) grated fennel 1/2 cup (125 ml) shaved Parmesan 1/2 cup (125 ml) sliced almonds, toasted
1/4 cup (60 ml) olive oil 2 tablespoons (30 ml) balsamic vinegar 2 tablespoons (30 ml) fresh lemon juice 1 tsp (5 ml) honey Generous pinch fine sea salt
1. Place arugula in a salad bowl or on a platter. Sprinkle with grated fennel and toss to distribute. Sprinkle with Parmesan and toasted almond slices.
2. Place olive oil, balsamic, lemon juice, honey and salt in a small bowl or mason jar with tight-fitting lid. Whisk or shake until dressing is well combined. Immediately drizzle over the salad and serve. Prep Time: 10 minutes Serves four