Saturday, October 29, 2011

Arugula and Fennel Salad

 Arugula and Fennel Salad 
4 Servings
Note:  I love to mix arugula with spinach or you can use spinach instead of arugula.  Either way it's a very delicious salad.

Ingredients
For the Salad
12 ounce arugula or spinach
1 large fennel bulb, sliced thin
For the Dressing:
1 large orange, juiced
1 lemon, juiced
¼ cup apple cider vinegar
½ teaspoon salt
1 teaspoon garlic, minced
½ teaspoon crushed red chili peppers
½ cup extra virgin olive oil

Method
For the salad
Wash the fennel bulb, remove stems and leaves slice bulb in half and remove the core then cut in thin slices as you would an onion.
In a large bowl add the arugula and sliced fennel.  Coarsely chop some of the leaves and toss them in a bowl. 
Use remaining leaves as you would parsley or dill and the stems as you would scallions or onions. 
For the dressing
Place juices, vinegar, salt, garlic and peppers in a blender or use a hand wand and puree.  Gradually drizzle in oil and continue pureeing until dressing thickens.
Pour ¼ cup of dressing over salad and mix thoroughly. 
Store remaining dressing in a glass container and refrigerate up to 3 weeks.

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