Arugula and Fennel Salad
It’s here and it crept up on me – bathing suit season, that is. ugh. Is it too late to start dieting now? Oh forget it – there’s just too much good gelato in my future. But it can’t hurt to have a light salad or two for lunch or dinner. I’ve always loved raw fennel and raw mushrooms in a salad, but this one is kicked up a notch with the addition of chive flowers and pink peppercorns – not original ideas to be sure, because almost everything’s been done before. But I did get inspired to use those pink peppercorns after seeing Lori’s salad here, and to throw in those chives after seeing Stacey’s dish here.
You’ll need a mandolin to cut the fennel thin enough, but we careful of those thumbs and fingers. Shave the parmesan with a cheese plane, crush the pink peppercorns, and toss in some chive flowers or tiny thyme blossoms. And don’t worry about those few extra pounds — enjoy the gelato.
Arugula Fennel Salad
arugula – one small bunch
one small bulb of fennel
shaved parmesan cheese, as much as you like
sliced raw button mushrooms – about 6 or 8, depending on size
1/2 cup extra virgin olive oil
a little less than 1/4 cup white balsamic vinegar
a small bit of honey (1 t. or so)
a small squirt of Dijon mustard
pink peppercorns, smashed
chive blossoms, thyme blossoms
aged balsamic vinegar, optional
Mix all the dressing ingredients in a jar. Wash the arugula and toss with enough of the dressing to coat.
Slice the fennel thinly using a mandoline. Careful not to cut yourself. Toss the fennel with a bit of dressing and place over the arugula. Wash the mushrooms and slice thinly. Scatter them over the salad, then shave parmesan cheese over everything. Decorate with chive blossoms and/or thyme flowers.
Drizzle a little aged balsamic vinegar over the salad, if you have it. Otherwise, it’s fine just as is.
A refined and succulent salad! So pretty too.
I need this salad today………I have been using chive blossoms in everything……they are only in my garden a few more days……I even made chive blossom vinegar!
un matrimonio di sapori molto interessante, bella ricetta Linda!
I have a beach vacation in my future so I am on board with eating more salads, Linda! This look fabulous!
We think alike Linda, I made a raw vegetable salad too that I'm going to post, and guess what? I used my chive blossoms after seeing Stacey do it! ha ha You can't go wrong with arugula and fennel, refreshing and light, enjoy your gelato!
That looks so good! What a great combination of flavors. And let's not talk about bathing suit season. I have come to realize that with the passing years I look better covered witht clothing than uncovered in a bathing suit. Plain and simple. However, lots of salads like this would surely be good for the figure – plus this one sounds super tasty, and I love the chive blossoms. They are so pretty.
Love this combination of fresh flavors, Linda.
And good advice on the mandolin. I know from experience… ;=)
I made this twice over the weekend. We grew arugula this year and the flavor is so intense and wonderful – the combinations in this recipe are exquisite!
Ciao Linda! How are you? You are a very very nice person. I hope see you again. Your blog is very interesting. When you come back to Milan i wish see you again…. May be at Scala again!
ciao chow Claudia
I love arugula salads! This one is not only beautiful for the flavors sound wonderful too.
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