Arugula And Fennel Salad With Lemon Herb Vinaigrette Recipes

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Steps:

• Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer. Stir in the sugar and a pinch of salt. Add the onions and poach until fork tender. Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.
• Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender. Add the thyme and rosemary leaves and pulse to combine. Add the vinegar, lemon zest and juice, and a pinch of salt and pepper. With the motor running, slowly pour in the olive oil until the mixture is emulsified. Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
• Heat a small saute pan over medium-low heat. Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn! Remove from the heat and let cool.
• To assemble the salad, put the arugula in a large bowl, add the toasted almonds, grape tomatoes, fennel, cipollini onions, and a few spoonfuls of dressing. Add more dressing, to taste, and season with salt and pepper, if needed. Serve the salad on chilled plates and garnish the top with cheese

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.