Arugula & Fennel Salad with Lemon Dressing

While the temperatures are, hopefully, heading more fall-like soon, this heat makes tossing together a salad an attractive choice on these warm evenings. Assembled in a matter of minutes, spicy arugula and crunchy fennel pair up beautifully with a simple lemon and olive oil vinaigrette. This salad can be a quick side or if you top with some toasted nuts and add a piece of crusty bread, it can serve as a main course.

We hope that you enjoy these greens that grace our fields and now your tables as much as we do!

Recipe adapted from:https://www.thekitchn.com/recipe-arugula-and-fennel-salad-with-lemon-vinaigrette-recipes-from-the-kitchn-202595

Serves: 4 as a side, 2 as a main
Prep Time: 10 mins
Cook Time: 0 mins
Ready In: 10 mins
  • 5 packed cups arugula, washed and well dried
  • 2 small fennel bulbs, thinly sliced (reserve the fronds for garnishing this salad or making veggie stock later in the week)
  • 2 TBSP extra virgin olive oil
  • 1 tsp lemon zest
  • 2 TBSP lemon juice
  • 1/4 tsp fine-grained sea salt (plus more for taste preference)
  • Freshly ground pepper, to taste
  • Pecorino or Parmesan, shaved to taste preference
  1. Combine the arugula and fennel in a serving bowl.
  2. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a mason jar. Shake the dressing until emulsified.
  3. Test out dressing using an arugula leaf. Adjust any of the ingredients to taste.
  4. Pour about half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad to your personal preference.
  5. Use a vegetable peeler to shave the Pecorino or Parmesan over the top of the salad and garnish with some of the reserved fennel fronds.
  6. Serve immediately. Keep any remaining dressing covered in the refrigerator for up to a week.