Arugula Fennel Salad, with the BEST Lemon Vinaigrette

ec7d7dd2-7ca2-4fc3-b854-cdc2be9807a1_zps9fac28edI NEVER order out to any Italian Restaurant, except for pizza. Does that count? Anyway, the point is that I have always believed, why would I order out to something that I can make myself so easily? This was true until a great friend of mine asked me to join her, and her princess of a daughter, for lunch in the Marina district of San Francisco. She wanted to go for Italian at a place she and her husband had frequented. Trusting her Foodie expertise, I was intrigued by her choice but still a bit apprehensive.

The restaurant was typical of the Nouveau Riche neighborhood, having hand made industrial lighting, what looked like 100 small brewery beers on tap, and long German style table & benches made of reclaimed wood. It had a bit of pretension to it, but the aromas in the air vanquished away any thoughts discomfort I may have had. It smelled of lightly sauteed garlic, yeasty pizza dough, and freshly torn basil. It was like stepping into a garden party dinner in rural Rome. We began our meal with a simple, yet magnificent salad. Now, it has become the healthful, and filling, side dish to many of my homemade Italian Meals. Make it in large quantities during the summer, and enjoy with a light pasta tossed in olive oil outside on the patio while sipping a barely chilled glass of white wine.

Arugula Fennel Salad, with Lemon Vinaigrette, 4 servings

(Full Recipe without photos at bottom of page)

Ingredients:

1 bag of Arugula, ( I like to use about 1.5 cups per person)
4 tbsp shredded or shaved FRESH Parmaseano Reggiano, (Don’t use the stuff in a can please!)
1 small Fennel Bulb
3 tbsp Good Quality Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice, (roll the lemon on the counter before cutting to release all the juices)
1/8 tsp salt
1/8 tsp fresh cracked black pepper

Method:Mandolin

1.  VERY thinly slice fennel bulb, using a mandolin or a very sharp knife. (*You can find this Progressive Mandolin on Amazon for around $13. Its a great tool to have around, and doesn’t take up much room at all.)

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2. Divide Arugula among the 4 bowls, and top with the sliced Fennel. Divide Parmesan among bowls as well.

3. To make Vinaigrette, combine EVOO, Lemon juice, and Salt & Pepper. Whisk together until it turns a light yellowish white. Divide among bowls.e4afffc1-eb0b-439d-b8a0-db98d5297548_zps5ebbd653

Arugula Fennel Salad, with Lemon Vinaigrette, 4 servings

(Full Recipe without photos)

Ingredients:

1 bag of Arugula, ( I like to use about 1.5 cups per person)
4 tbsp shredded or shaved FRESH Parmaseano Reggiano, (Don’t use the stuff in a can please!)
1 small Fennel Bulb
3 tbsp good quality Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice, (roll the lemon on the counter before cutting to release all the juices)
1/8 tsp salt
1/8 tsp fresh cracked black pepper

Method:

1.  VERY thinly slice fennel bulb, using a mandolin or a very sharp knife. (*You can find this Progressive Mandolin on Amazon for around $13. Its a great tool to have around, and doesn’t take up much room at all.)

2. Divide Arugula among the 4 bowls, and top with the sliced Fennel. Divide Parmesan among bowls as well.

3. To make Vinaigrette, combine EVOO, Lemon juice, and Salt & Pepper. Whisk together until it turns a light yellowish white. Divide among bowls.

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