Grand Magazine - - FOOD -

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

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